Class 
Book 



TREATISE 

ON THE » 

CULTURE OF THE VINE; 

WITH 
ON THE 

FORMATION OF VINEYARDS 
IN ENGLAND. 



A 



TREATISE 



CULTURE of the PINE APPLE 



AND THE 

Management 

OF 

THE HOT-HOUSE. 



By WILLIAM SPEECHLY. 



7KB THIRD EDITION. 

LONDON: 

PRINTED FOR LONGMAN, HURST, REES, ORMF, AND BROWN, 

PATERNOSTER-ROW = 

1821. 



A 

TREATISE 

ON THE 

CULTURE OF THE VINE, 

EXHIBITING NEW AND ADVANTAGEOUS 
METHODS OF 

PROPAGATING, CULTIVATING, AND TRAINING 

THAT PLANT, 

SO AS TO RENDER IT ABUNDANTLY FRUITFUL: 

TOGETHER WITH 

NEW HINTS 

ON THE 

FORMATION OF VINEYARDS 

IN ENGLAND. 



THIRD EDITION, WITH ADDITIONS. 



B 



PREFACE. 



There never was a period when the science of 
gardening was so universally and so ardently 
cultivated as it is at present ; and of the extensive 
field of Horticulture, no part affords more agree- 
able amusement, or yields more solid satisfaction 
and advantage, than that refined and elegant 
branch of it, which concerns the forcing of fruits, 
natives of warmer climes; and amongst these, 
though the variety of them be so great, the Vine 
stands foremost, and the most conspicuous. 

Of all the numerous sorts of fruits indulgent 
nature produces for the use of man, that of the 
grape must be esteemed her noblest gift ; for 
although various others not only afford comforts,* 
but many of them even contribute to the luxury of 
the human race, yet none of them tend so eminently 
as does this fruit, to exhilarate the spirits and glad 
the heart of man. 

In the most early ages the vine became an 
object of attention and improvement -> for we find 
it the first cultivated plant on record in Holy Writ, 

b % 



4 



PREFACE TO THE 



Gen. ix. 20. And if we duly consider the vast 
importance of its fruit in every shape and view, 
it may justly be esteemed the best and most useful 
fruit-tree in the world. The ripe fruit serves to 
constitute a rich and wholesome repast; and, when 
dried, forms a most material and lucrative article 
of commerce to the inhabitants of many parts of 
the globe ; but the most important and most 
transcendant article, wine, may justly be esteemed 
as one of our choicest blessings, so the most 
valuable gift of nature. 

From the situation of this island, and from the 
nature of the Vine, it may seem doubtful whether 
wine can be made in this country to any con- 
siderable national advantage : but still we find, by 
experience, that by artificial means, even the latest 
kinds of grapes may be brought to almost as high 
a degree of perfection as they are in their own 
native soils and climes. The principal objects of 
expence required for this end are fuel and glass ; 
the former article is of small consideration in 
counties where coals abound, but glass is become 
a truly serious affair ; and indeed it were much to 
be wished, that glass employed in gardens should 
be exempt from duty ; for please to consider, by 
the aid of this useful material in gardening, our 
markets would be more plentifully supplied with 
many kinds of fruit, and also with rare and whole- 
some vegetables, at a much earlier season than in 

19 



TREATISE ON THE VINE. 



the natural way they can possibly be ; and these, 
let me observe, are not to be considered as articles 
of luxury. 

But in regard to the variety of plants generally 
cultivated in stoves, &c. I may properly add, 
that, independently of profit, every denomination 
of Forcing-houses is capable of affording to a 
speculative mind a source of rational pleasure and 
real satisfaction. 

An attention to the progress of vegetable life 
administers to the mind something more solid than 
mere amusement. The budding, leafing, and 
flowering of plants, together with the progress of 
the various fruits from their first infantile appear- 
ance, to the final period of their perfection, all 
unfold a scene of admiration and amazement, of 
gratitude, and thankfulness. * 

* (i There is a particular pleasure to see things in their 
origin, and by what degrees and successive changes they rise 
into that order and state we see them in afterwards, when 
completed. I am sure, if ever we would view the paths of 
Divine Wisdom, in the works and in the conduct of nature, we 
must not only consider how things are, but how they came to 
be so. 

" It is pleasant to look upon a tree in the summer, covered 
with its green leaves, decked with blossoms, or laden with fruit, 
and casting a pleasing shade under its spreading boughs ; but 
to consider how this tree, with all its furniture, sprang from a 
little seed, how nature shaped it, and fed it in its infancy and 
growth ; added new parts, and still advanced it by little and 
little, till it came to this greatness and perfection. This, me- 
thinks, is another sort of pleasure, more rational, less common, 

B 3 



6 



PREFACE TO THE 



The humble Hyssop on the wall, as well as the 
lofty Cedar, shows plainly that an Almighty and 
an All-wise hand has formed it. Nature's works 
are all complete ; and the more minutely we ob- 
serve, investigate, and consider them, the more 
we must admire the wisdom, and adore the good- 
ness of the munificent and august Creator. * 

and which is properly the contemplation of Divine Wisdom in 
the works of nature." 

Dr. Burnet's Theory of the Earth, vol. i. book i. chap. v. 
* Dr. R. Watson, in his Chemical Essays, vol. i r p. 86. has 
thus judiciously observed the surprising and beautiful regularity 
of nature. 

" There are a great many circumstances relative to the man- 
ner in which different salts crj^stallise, which cannot be insisted 
on in this place ; one thing deserves particularly to be remarked^ 
that every salt in crystallising, invariably assumes its own pe- 
culiar form. You may dissolve common salt, or saltpetre, a 
thousand times, and crystallize them as often by evaporating 
or cooling the water in which they are dissolved, yet will you 
still find the common salt will be constantly crystallised in the 
form of a cube, and the saltpetre in the form of a prism ; and 
if you examine with a microscope such saline particles as are 
not visible to the naked eye, you will observe these particles to 
be of the same shape with the larger masses. The definite 
figure appropriate to every particular species of salt, may admit 
a little variety from the accidental admixture of other bodies, 
or from some singular circumstances attending the evaporation 
and crystallisation of the solution ; but these varieties are foreign 
to the nature of the salt, and are not greater than what attend 
almost every species of vegetables, and even of animals, from 
change of food and climate. 

" Here a large field of enquiry opens to our view ; and though 
it be better, as Seneca has it, de re ipsa quczrere quaU mirari ; 



TREATISE ON THE VINE. 



7 



To come now to the ensuing work. The first 
object of consideration is the Pine and Grape 
stove ; and it must be admitted, that the original 
and principal object of an Hot-house consists in 
the culture of the Ananas or Pine- Apple; but 
still, if the Pinery be properly constructed, Vines 
may, at the same time, be propagated therein to 
great advantage* 

I know there are many persons who dissent from 
this mode of practice, and they found their opinions 
on the following objections ; 

First, They suppose that Pine-stoves are im- 
proper for Vines, because the Pine being a tropical 
plant, it naturally requires a greater degree of heat 
than the Vine can possibly bear. 

Secondly, Because it is usual to train the Vines 
along the under sides of the rafters which support 
the glass-frames, they suppose that their leaves, by 
contributing to darken the stove, must, conse- 
quently, tend greatly to injure the crop of Pines. 

Thirdly, They allege, and this is but too pre- 



yet all our attempts to investigate the works of God are weak 
and ineffectual ; we feel his interference every where, but we 
cannot apprehend the nature of his agency any where. A blade 
of grass cannot spring up, a drop of rain cannot fall, a ray of 
light cannot be emitted from the sun, nor a particle of salt be 
united, with a never-failing symmetry, to its fellow, without 
him : every secondary cause we discover, is but a new proof of 
the necessity we are under of ultimately recurring to him, as 
the primary cause of every thing." 

B 4 



8 



PREFACE TO THE 



valent an opinion, that grapes produced in Pine- 
stoves are seldom so well flavoured as grapes from 
a Vinery. 

To the first of these objections I here reply, by 
asserting, that the Vine will bear the degree of 
heat proper for Pines, and that this is proved by 
daily experience. There is a Vine now (1789) 
growing in the Pinery at Welbeck, which has con- 
stantly produced good crops of grapes for more 
than twenty years past. Its roots are entirely 
within the house, and make annual progress in the 
Pine-pits, among the leaves of trees, which are 
used here instead of tan ; and please to consider, 
that in this mode of proceeding, the situations of 
the Pine and Vine are extremely different. 

The Pine is situated in the lower part of the 
house, but the shoots of the Vine are trained im- 
mediately under the roof, and, consequently, are 
greatly affected by the external air, especially 
when such air is admitted into the house. Besides, 
let me add, that the Pines, being plunged in the 
tan-bed, receive a constant warmth from thence, 
and their roots are nourished by its genial heat. 
But the whole system of the fibres in the roots of 
the Vines being in the open ground on the out- 
side of the house, they are at all times exposed to 
the weather, which must necessarily have a won- 
derful effect upon the whole plant at all seasons of 
the year. 



TREATISE ON THE VINE. 



9 



That the second objection is of force, where 
the Vines in a Hot-house are under an injudicious 
management, must be admitted j but when their 
shoots are trained with propriety, and according 
to the method herein prescribed, the Pines will 
rather be benefited than injured, by the kindly 
shade the Vine leaves will afford. For please to 
consider that the Vine is a deciduous plant, and 
therefore its branches are destitute of leaves at the 
season when the Pine most requires sun. 

And as to the last objection, grapes, well per- 
fected in Hot-houses, are generally very rich ; but 
it must be confessed that their skins are very often 
impregnated with a disagreeable flavour. But I 
shall venture to affirm, that the cause of this defect 
most generally proceeds, either from the languish- 
ing state of the Vine, the effect of insects, or else 
from fumigations, or some similar practice, made 
use of to destroy the various insects that infest 
Hot-houses ; and, therefore, I insist, first, that a 
plentiful admission of free air in summer is as 
necessary for the Pine as the Vine. See section 
on Air, &c. in my Treatise on the Culture of the , 
Pine, &c. 

And, secondly, that when air is properly and 
plentifully admitted into the Hot-house, and every 
other part of the management is conducted with 
propriety, grapes produced in Pine-stoves com- 



10 



PREFACE TO THE 



monly prove well flavoured, and in a high state of 
perfection. 

The advantages to be gained by the new methods 
of propagating the Vine by seed, and by engrafting, 
appear very conspicuous in theory ; and I have 
now the pleasure of informing my readers, that 
the event upon trial and practice has proved quite 
flattering and equally satisfactory. 

My best endeavours, moreover, have not been 
wanting in obtaining new varieties of grapes from 
abroad ; and I trust that many of the species here 
enumerated will be considered as a real and valu- 
able acquisition to this country. 

It is possible that the mode of practice herein 
set forth may, in certain respects, be deemed by 
some as superfluous. They may allege that good 
grapes may be gotten by methods less expensive. 
But let me tell them, that in order to obtain grapes 
in a supreme degree of perfection, in a country so 
situated as ours is, one ought to employ every ex- 
pedient that may seem calculated to tend to 
advantage, and ensure success. 

And in respect of erecting buildings, either 
Vineries, or Pine and Grape stoves, whatever may 
be the design intended, I most strongly advise, 
that such erections should be well and substan- 
tially executed. 

I did not originally intend to give an account of 
Vineyards in the following work, but considering 



TREATISE ON THE VINE. 



11 



that a treatise on the culture of the Vine would 
appear deficient without it, I resolved to add the 
fourth book, expressly for the purpose of illustrat- 
ing that subject ; and I am willing to hope, that 
on account of the original hints there given, it will 
not be deemed the least useful and important part 
of this treatise. 

The Duke of Portland, after all his other in- 
dulgences, was pleased to give me free access to 
His Grace's noble library at this place, which has 
enabled me to add many important observations in 
the notes, which cannot fail of being acceptable to 
the reader. The names of the authors consulted 
will appear in the respective notes. 

Welbeck, May 1. 1789. 



THE 

CULTURE 

OF THE 

VINE, OR GRAPE-TREE. 



BOOK I. 

There are several species of the Vine, but I 
shall take notice of the principal sort, ( Vitis Vi- 
niferd) which is so highly and justly esteemed for 
its most excellent and valuable fruit. a Of this 

a VITIS, VINE. 
GENERIC CHARACTER. 

Calyx. Perianthium five-toothed, small. 

Corolla. Petals five, simple, small, soon falling off. 

Stamina. Filaments five, awl- shaped, and somewhat spreading, . 
falling off; Antherce simple. 

Pistillum. Germen egg-shaped ; Style none ; Stigma blunt- 
headed. 

Pericarpium. Berry roundish, large, of one cell. 
Semina. Seeds five, boney, heart and somewhat top shaped;, 
contracted at the edge, nearly two-cell ed. 



14 



OF THE CULTURE 



there are a numerous variety, which are exceed- 
ingly different in many particulars, but especially 
in the shape, colour, and flavour of the grapes. 

As new kinds of grapes are constantly raised from 
seed, the Vine admits of an almost infinite variety, 
which are all supposed to be the progeny of one 
mother species. 

I have, for a long series of years, exerted my 
utmost endeavours in obtaining different varieties 
of grapes from various parts of the globe ; and I 
flatter myself, that many of the sorts will be deemed 
real acquisitions to this country. I shall not, how- 
ever, enumerate all the varieties that compose the 
list of grapes now growing at Welbeck, (which 
consists of above 100 sorts,) as some of them have 
not yet borne fruit, and many others are esteemed 
only on account of being proper for making wine ; 
some of the sorts, moreover, are so much alike, 



ESSENTIAL CHARACTER. 

Petals cohering at the base, withering. Berry five-seeded. 

SPECIFIC CHARACTER. 

Vitis Vinifera. Vine wine-yielding. 

V. Leaves lobed, sinuous, naked. Tendrils opposite to the 
leaves, bearing the fruit and flowers in clus- 
ters. 

A native of the temperate climates in the four parts of the world. 

The Vine, according to the Sexual System of Botany, belongs 
to the class and order Pentandria Monogynia, the flowers having 
five stamina and one style. 



OF THE VINE, 



15 



that no distinct difference of species is easily to be 
discovered. The following sorts, however, appear 
to be distinct species \ and, among them, are grapes 
of the first and best quality §||§. 

1. WHITE MUSCAT OF ALEXANDRIA. 

The berrries of this species are large and oval ; 
and, when perfectly ripe, are of a fine amber colour. 
The skins are thick, and the flesh, or pulp, hard* 
and not very juicy, but of a most exquisite muscat 
flavour. The berries hang loosely, and compose 
long well-formed bunches. 

This grape is in great estimation, and is at present^ 
more generally planted in hot-houses than any 
other sort. * 

2. BLACK DAMASCUS. 

The berries of this- species are large, round, and 
of a fine black colour \ the skin thin, and the flesh 
delicate, rich, juicy, and of an exquisite flavour. 

The same bunch commonly consists of berries 
of different sizes ; the small berries are without 
stones, and the large ones contain only one in each 
berry. This, although a late grape, is a most ex- 
cellent and very valuable sort. * 

3. BLACK GRAPE FROM TRIPOLI. 

This grape seems nearly allied to the former 

§ || § An asterism (*) marks the proper sorts for a hot-house. 
— A dagger (f) for a vinery. — A double dagger (X) for a com- 
mon wall. 



16 



OF THE CULTURE 



species ; but the bunches are always composed of 
Jarge berries of an equal size, and with one stone 
in each. This circumstance of the berries being 
equal in size, renders the bunches of a more 
agreeable appearance. The foliage in both is ex- 
ceedingly beautiful in the autumn, and very 
similar. This may be reckoned a truly valuable 
grape* * 

4. ALEPPO GRAPE. 

This is a middle-sized roundish grape, with a 
thin skin, and delicate juicy flesh. The colour is 
commonly very various. I have seen on the same 
bunch some berries quite white, others entirely 
black, but the major part are curiously striped with 
black and white. Sometimes a berry will be one 
half white and the other half black : but what ap- 
pears most remarkable is, that the colours do not 
intermix, but are divided by straight lines, as if 
painted. The leaves of this sort are in the autumn 
very curiously striped, with red, green, and yellow, 
something similar to the Aleppo lettuce. *f 

5. RED GRAPE FROM SYRACUSE. 

This is a very large grape, of a red colour, and 
of an oval figure, somewhat irregularly formed. 
The berries hang rather loosely on the bunches, 
which are pretty large. This noble grape is but 
little known in this country. * 

6. LE COEUR GRAPE, OR MOROCCO GRAPE. 

This species produces large berries, in figure 



OF THE VINE. 



17 



somewhat heart-shaped, and of a tawny grizzly 
colour. The bunches are often composed of un- 
equally-sized berries, some of them being exceed- 
ingly large. These never contain more than one 
stone a-piece, and the lesser-sized berries are 
always without stones. The foot-stalks of the 
berries are short, and singularly large, differing 
from most other sorts. This is a much-esteemed 
grape, and is very scarce. * 

7. GOLDEN GALICIAN. 

The berries of this species are large, and of an 
oval figure ; the flesh hard, but of a tolerable 
flavour. These, together with the foot-stalks, are 
of a light yellow colour. * 

8. BLACK MUSCADEL. 

Of this species the berries are large, oval, and 
of a black colour ; the skin thin, with a delicate 
Juicy flesh. 

The same bunch contains berries of different 
sizes, some of them very large and long, but some- 
what compressed and flat at the ends. The leaves 
of this grape change in autumn to a beautiful 
scarlet. * 

9. RED MUSCADEL. 

The berries of this sort are large, oval, and of a 
beautiful red colour ; the skin is thick and the 
flesh hard, something like the raisin grape. The 
bunches frequently arrive to six or seven pounds, 

c 



18 



OF THE CULTURE 



and are most elegantly formed of berries of an 
equal size. This is one of the latest grapes. The 
leaves change in autumn to a beautiful red and 
green. * 

10. WHITE GRAPE FROM ALCOBACA. 

This has a large oval white berry, with a thin 
skin and juicy flesh. The bunches are large and 
long, without shoulders, 

This species, with many others, was sent me 
from Portugal by my much-esteemed friend, Ger- 
rard de Visme, Esq. # 

11. WHITE FRONTINAC. 

The berries of this species are round, of a 
moderate size, and of a greenish yellow, and com- 
pose long unshouldered bunches. # 1 1 

12. GRIZZLY FRONTINAC 

The berries of this grape are somewhat larger 
than the former, are round, and their colour brown 
and red intermixed with yellow. Both these 
sorts of grapes possess a high, musky, perfumed 
flavour. * t 

13. BLACK, OR PURPLE FRONTINAC. 

The berries of this species are black, but when 
produced under glass are generally of a dark 
purple colour, are moderately large, round, and of 
a most excellent flavour. They compose very 
long bunches. This has been hitherta generally 



OF THE VINE. 



19 



called the lied Froritinac, and is one of our very 
best grapes. I had it from the Cape of Good Hope 
by the name of Black Constantia. *t 

14. BLUE, OR VIOLET FRONTINAC. 

This has a small black berry, powdered with a 
fine blue or violet bloom, and is of an exalted 
vinous flavour. The berries grow close upon the 
bunches, which are very small. This is commonly 
caled the Black Frontinac, but the French name 
it Muscat Violet, t J 

15. RED FRONTINAC. 

The berries of this fruit are of a moderate size, 
round, and of a fine red colour, and high flavour. 
The berries grow close upon the bunches, which 
are of a moderate size. I must beg leave to 
observe, that 1 have only seen two or three bunches 
of this grape, produced here last summer, from a 
plant (which came from France the preceding 
year) growing in a pot about a foot diameter. 

It is undoubtedly the true Red Frontinac, which 
has induced me to change the names of the two 
foregoing species. *t 

16. WHITE SWEETWATER. 

This is a very large round white grape. The 
berries grow close on the bunch, which is of a 
moderate size, and are replete with an agreeable 
juice. The skin and flesh of this grape are more 
delicate than of any other sort. In some situations, 

c 2 



£0 



OF THE CULTURE 



the berries on the sides of the bunches, next the 
sun, are clouded with spots of a russet colour, and 
they are then generally most admirable. This 
grape is propagated in the Forcing-houses in Hol- 
land, in preference to any other sort. It is by the 
Dutch called Parel druyf. *tt 

17. BLACK SWEETWATER* 

The berries of this species are much smaller 
than the former, are black, grow in small short 
close bunches, and are replete with a very sweet 
juice. The skin being thin, and very subject to 
crack, it is an improper grape to be propagated in 
a Hot-house, ft 

18. black hamburgh, or Warner's Grape, 

The berries of this species are large, inclining 
to an oval figure, and of a black colour. They 
hang loosely on the bunch, and compose well- 
formed handsome bunches. 

The skin is thick and the pulp hard ; but not- 
withstanding these defects, it is a very valuable grape, 
being a good-flavoured fruit and a plentiful bearer. # t 

19. red hamburgh, or Gibraltar Grape. 

The berries of this sort are of a dark red, with 
thin skins and juicy delicate flesh. The size and 
figure of both the berry and bunch are nearly like 
the former. *t 

20. white hamburgh, or Portugal Grape. 
This has a large oval berry, with a thick skin 



OF THE VINE* 



21 



and hard flesh. As this species is a very plentiful 
bearer, and forms large bunches, it is much admired 
by some, but is not so valuable as either of the 
two preceding kinds. * 

21. malvoise, or Blue Tokay. 

The berries of this species are small, rather 
inclining to an oval figure, and of a brown colour. 
The skin is thin and the flesh delicate, replete with 
a vinous juice ; and the berries are powdered with 
a blue bloom. *t 

22. GENUINE TOKAY. 

This is a white grape. The berries incline to 
an oval figure, and grow rather close on the bunch, 
which is of a moderate size. The skin is thin and 
flesh delicate, abounding with a very agreeable juice. 
This species is very distinguishable by the foliage, 
the underside of the leaf being covered with a fine 
soft down, having the appearance of satin. This 
species was sent to his Grace the Duke of Portland, 
from Hungary, some years ago. # t 

23. Lombard y, or Flame-coloured Tokay., 

This has a large round berry, of a beautiful 
flame colour. The bunches are regularly formed 
with shoulders, and frequently arrive to the weight 
of six or seven pounds. The leaves are much 
more divided than most other sorts; and the upper 
surface is of a deep green colour. This is by some 
called the Rhenish Grape.*t 

c 3 



OF THE CULTURE 



24. SMYRNA GRAPE. 

This has a large red-coloured berry of an oval 
figure, with thin skin and delicate juicy flesh. It forms 
long bunches with shoulders loosely connected. 
The leaves in autumn die with purple edges. This 
is a good grape, though but little known in this 
country. *t 

c 25* BRICK GRAPE. 

The berries of this species are small, inclining 
to an oval figure, and of a pale red or brick colour. 
They grow close on the bunch, which is very small. 
This is a very sweet grape, but not much esteem- 
ed, ft 

26. BLACK SPANISH, OR ALICANT. 

The berries of this species incline to an oval 
shape, are moderately large and black, and form 
exceeding long unshouldered bunches. The skin 
is thick, and the seeds uncommonly large. The 
flesh is soft, juicy, and of an agreeable flavour* 
The leaves in autumn are beautifully variegated 
with red, green, and yellow. This is a pretty 
good fruit, and is sometimes called the Lombardy 
Grape. # t 

27. WHITE MUSCADINE, OR CHASSELAS. 

This has a round white berry, is moderately 
large, with a thin skin, and delicate juicy flesh. 
The bunch is well formed, and of a pretty good 
size. This species is generally propagated against 



OF THE VINE. 



%3 



common walls ; and as the fruit is constantly eaten 
before it is well matured, it is rather in disesteem: 
But still, when well perfected, it is an exceeding 
fine grape. The same observation might have 
been made on the White Sweetwater, with equal 
propriety. *it 

28. BLACK MUSCADINE. 

The berries and bunches of this species are both 
somewhat smaller than the preceding. This is a 
very prolific grape, and makes a fine appearance, 
on account of the black berries being powdered 
with a bluish bloom ; but the flesh is not so deli- 
cate and juicy as the former. I procured a plant of 
this grape from Holland by the name of Fran ken- 
dale. *t 

29. royal muscadine, or D'arboyce. 

This has a round white berry, of a moderate 
size, a thin skin, and a juicy soft flesh. The 
bunches are generally exceeding large, sometimes 
arriving to six or seven pounds. This species is 
very distinguishable by the wood and foliage ge- 
nerally growing remarkably gross and strong. # t 

80. MALMSEY MUSCADINE. 

This seems nearly allied to the preceding, but 
the bunches and berries are somewhat smaller and 
the juice of a higher flavour, being remarkably 
sweet. However, as I have only seen the fruit of 
this sort from a plant growing in a pot, an allow- 

c 4 



24 



OF THE CULTURE 



ance for the size of the bunches should be made* 
The berries of this sort afterwards proved much 
larger, and the whole vine both in fruit and foliage 
seems much nearer allied to the Syrian than the 
D'arboyce. *t 

31. CLARET GRAPE. 

The berries of this species are small, black, and 
inclining to an oval figure ; they grow close, and 
form small bunches. The juice is of a blood-red 
colour, of a harsh taste, excepting the grapes are 
perfectly matured, and then it may be considered 
rather as an agreeable delicate fruit. The leaves 
change from green to a russet-red early in summer, 
and die a deep red in autumn. *t 

32. SYRIAN GRAPE. 

The berries are white, large, and of an oval 
figure ; the skin is thick, and the flesh firm and 
hard ; the bunches well formed, and enormously 
large. Now, though this is generally considered 
as a coarse fruit, it has properties that ought to 
introduce it into every large collection, and especi- 
ally the Hot-house. It is very prolific, and the 
bunches commonly grow very large, making a most 
noble appearance, and when well perfected, may 
be called a very eatable fruit $ to which I may 
add, that they may, without difficulty, be kept 
many weeks longer than any other sort. I have 
often had them in good perfection in the month of 



OF THE VINE. c 25 

January, and sometimes even in February. It re- 
quires very great thinning. * 

33. miller's burgundy, or Munier Grape. 

The berries are small, rather inclining to an oval 
figure, are black, and grow close on the bunch, 
which is commonly short and small. The skin and 
flesh are delicate, possessing a sweet and pleasant 
juice. The leaves are distinguishable from most 
others by a hoary down, especially when young, 
being then almost white, ft 

34. SMALL BLACK CLUSTERS, OR Auvemat. 

The berries and bunches of this species are little 
different from the former, but the leaves have less 
down, and are somewhat smaller. This is a deli- 
cate sweet fruit, and is sometimes called the Bur- 
gundy Grape, ft 

35. LARGE BLACK CLUSTER. 

The berries of this are larger, and grow more 
oval than the two former species, are black, and 
not so delicate, the juice being of a harsh and rough 
taste. The leaves in autumn, when dying, are of a 
beautiful bright scarlet. This species was sent me 
from Lisbon, and I was asssured it is the identical 
grape of which red Port wine is made, t 

36. WHITE MORILLON. 

This has an oval white berry, of a moderate size, 
with thin skin and delicate juicy flesh. It grows 



26 



OF THE CULTURE 



close on the bunches, which are small. The leaves 
are soft, being greatly covered with down on the 
underside, something similar to the genuine Tokay 
grape, to which it appears nearly allied. 

37. EARLY BLACK JULY GRAPE, OR MortllOTl NoiT 

hatifi 

This has a small black round berry 5 the bunches 
also are small, but it is a prolific bearer, and 
comes to the table at an early season, even without 
fire heat, ft 

38. cat's grape* 

This has a small oval berry, of a greenish white 
colour, with a thin skin and soft juicy flesh. The 
berries grow close, forming small bunches. The 
taste of this fruit, before it is quite matured, is ex- 
ceedingly disagreeable ; but, when perfectly ripe, 
is very sweet, and pleasing to some palates. *t 

39. BLACK RAISIN GRAPE. b 

The berries of this species are large, oval, and 

b Raisins are of two sorts ; those which are called sun-raisins 
are made thus : " When the grapes are almost ripe, the stalk is 
cut half through, so that the sap may not penetrate farther, but 
yet the bunch of grapes may remain suspended by the stalk. 
The sun, by darting on them, candies them, and when they are 
dry, they are packed up in boxes. 

" The second sort is made after the following manner : When 
the Vines are pruned, the tendrils are preserved till the time 
of vintage : a great fire is made, wherein those tendrils are burnt, 
and in the lye, made of their ashes, the newly-gathered grapes 



OF THE VINE. 



black, with a thick skin and a hard firm flesh. It 
forms long handsome bunches. * 

40. WHITE RAISIN. 

The properties of this grape are nearly similar 
to the preceding, but the berries are white. * 

are dipt*, after which they are exposed to the sun to dry, which 
renders them fit for use." — Travels through Portugal and Spain, 
in 1772 and 1773, by Richard Trnss, Esq. F. R. S. p. 334. 



* Mr. Swinburne, in his travels through Spain, p. 208., informs 
us, that the raisins dried upon the coast of Valencia are dipped 
in a lye of 'wine and ashes. 

The same ingenious author says, p. 167, " Immense are the 
hoards of all species of dried fruits, such as figs, raisins, plumbs, 
&c. They have also the secret of preserving grapes, sound and 
juicy, from one season to another." 

It is much to be regretted that this Gentleman could not pro- 
cure and import the above most invaluable secret. 

I have constantly kept grapes a long time by the following 
method : Before the autumnal frosts have killed the Vine leaves, 
let the bunch with the shoot be carefully cut off the vine. Then 
put the lower end of the shoot into a bottle filled with water : 
Hang up the bottle with the shoot and bunch in a warm room. 
A Green-house is a very proper place. 

Only two or three joints of the shoot above €g? bunch should 
be left, but a sufficient length below, to reach the bottom of a 
quart bottle, will be required. 

The bottle should be filled with fresh water every twelve or 
fourteen days ; and at the same time a thin shaving should be 
cut off the bottom of the shoot whereby the pores will be made 
to imbibe the water with greater facility. 

Grapes produced in Pine-stoves require to be cut at the prun- 
ing season, viz. in December. 

By this method I have often kept grapes fresh and good till 
the middle of February. 



28 



OF THE CULTURE 



41. DAMSON GRAPE. 

The berries of this species are very large, oval, 
and of a beautiful purple colour. They grow 
loose on the bunch, which is large. The leaves 
of this grape are large, and more thick and suc- 
culent than those of any other sort, and have 
something of the appearance of green leather. * 

42. EARLY WHITE GRAPE FROM TENERIFFE. 

The berries of this species are round, white, 
and of a moderate size, with thin skins, and deli- 
cate juicy flesh of an extraordinary sweetness. 
The berries and branches much resemble the 
common Muscadine, to which it appears to have a 
near affinity, ft 

43. st. peter's grape. 

This has a pretty large berry, nearly globular in 
figure, and of a black colour ; the skin is thin, 
and the flesh very delicate and juicy. This Vine 
produces large bunches, but as the berries are 
very subject to crack, it is not generally planted 
in Forcing-houses. The leaves are much more 
divided than those of most other sorts. * 

44. BLACK GRAPE FROM PALESTINE. 

This appears nearly similar to the preceding.. 
But I have only seen two bunches of this grape, 
the product of a plant growing the last summer in 
a pot, and engrafted last spring; and though its 
situation was in the Hot-house, not a single berry 

17 



OF THE VINE* 



29 



cracked in either of the bunches ; it may probably, 
therefore, be a distinct species. N. B. This after- 
wards proved a variety of the former species. *t 

45. WHITE PARSLEY-LEAVED GRAPE, OR CIOTAT. 

This is a species of the parsley-leaved grape. 
The berries are round, white, of a moderate size, 
with thin skins and delicate juicy flesh, which is 
very sweet, but not of a vinous flavour. The 
bunches are of a pretty good size, almost similar 
to the White Muscadine. The leaves are finely 
divided, differing from any other sort. — There is 
a species of the Parsley-leaved Grape which pro- 
duces red berries, t 

46. BLACK LISBON. 

This has a large globular berry, black, thin- 
skin'd, and juicy. It has also large-shouldered 
bunches, which not a little resemble the Black 
Hamburgh. It is a pretty good grape, but scarce 
in this country. *t 

47. GREEK GRAPE. 

The berries of this species are of a moderate 
size, rather inclining to an oval figure, of a bluish 
white colour, and grow close, forming moderate- 
sized handsome bunches. The leaves grow on 
very short foot-stalks, and bear a resemblance to 
those of the Sweetwater. It is a delicate and 
justly-esteemed fruit. *t 



30 



OF THE CULTURE 



48. WHITE CORINTH GRAPE. 

This has rather a small white round berry, with 
a thin skin, and very delicate juicy flesh, of an 
agreeable flavour. The bunches too are rather 
small. The berries, when perfectly ripe, are 
transparent, so that the seeds appear very dis- 
tinctly, t 

49. white muscat, from Lunel. 

The berries of this species are large and oval, 
and, when perfectly ripe, are of a fine amber 
colour, sometimes clouded with brown or russet, 
especially on the side next the sun. The skin is 
thin, and the flesh delicate, replete with a vinous 
juice. As this grape is a very plentiful bearer, 
and forms pretty large bunches, it may justly be 
deemed a valuable sort, though at present but 
little known in this country. *t 

50. cornichon. 

This is a remarkable-formed grape. The berries 
are above one inch and a half long, their breadth 
not half an inch. They taper from the stalk, (but 
not in a regular manner) and end in a blunt point, 
according to the French, something like a horn : 
but its figure is more like the long end of a small 
fish's bladder. The berries are white, with a thick 
skin and a firm sweet flesh. * 

I might add to the foregoing list, two or three 
seedling grapes that have borne fruit; one of them 
is the produce of the Black Frontinac, impreg- 



OF THE VINE. 



31 



nated by the White Sweetwater, and may be con- 
sidered as a valuable sort. The berries are black, 
like its parent, but the bunches are composed of 
unequally-sized berries, like the Sweetwater, and 
ripen early in the season. 

I have not attempted to place the various sorts 
in the foregoing list, according to the due order of 
their ripening, because the late kinds are the fittest 
to be propagated in the Hot-house, which in this 
work is to be considered as the first object. 

It might, by some, perhaps be expected that I 
should announce the flavour of every sort of grape 
here mentioned and described : but I am very re- 
luctant as to that particular, as persons' palates are 
so very various ; and I have frequently found and 
observed, that many sorts of grapes, which have 
by some been highly commended, have by others 
been greatly disapproved. 

I shall here beg to remark, that I have observed 
that the leaves of white grapes in general, when 
mature, constantly change to a yellow colour, and 
are never in the least tinged either with purple, 
red, or scarlet. The leaves of the. Claret Grape 
change to a dark blue and russet green early in 
the season. Those of the Blue Frontinac and 
Black Muscadine, change late in the season to a 
beautiful scarlet and yellow, intermixed. 

The leaves of the Aleppo Grape are curiously 
striped with red, green, and yellow: the Muscadel, 
Smyrna, Morocco, Black Damascus, Grizzly Fron- 
tinac, and the Black Spanish or Alicant, are also 
exceedingly beautiful. 



32 



OF THE CULTURE, &C. 



The leaves of the pale-red and grizzly Grapes 
are not always tinged with red ; but whenever the 
least tinge of red, purple, or scarlet appears on the 
leaves of the vine at the time of their maturation, 
it is a certain criterion that the grapes will be 
either of a grizzly, a red, or a black colour. By 
a strict attention to this remark, a person may be 
enabled to ascertain the colour of the grapes of 
Seedling Vines at the end of the first year. 

.Although the situation and climate of this 
country be too unfavourable for bringing the best 
kinds of grapes to perfection in a natural way, yet, 
by artificial means, we are enabled to carry even 
the latest ripening sorts to almost as high a degree 
of perfection as in any part of the globe. 

The most certain methods of obtaining grapes 
in perfection in this country, are either to pro- 
pagate the Vines in pine stoves, or against flued 
walls covered with glass, commonly called Vineries. 

In some seasons there are many kinds of early 
grapes brought to a tolerable degree of maturity 
against common walls ; but even in a propitious 
season, the best sorts of grapes thus produced are 
of little value ; whereas even the latest sorts, when 
propagated in a pine stove or Vinery, seldom fail 
of producing crops of well-flavoured grapes. 

The management and method of training Vines 
in the Hot-house being very different from that of 
propagating them in a Vinery, it will be proper and 
expedient to treat the two modes separately. 



S3 



ON THE 

MANAGEMENT 

OF THE 

VINE IN THE HOT-HOUSE. 



In the first place, situation and soil are maturely 
to be considered. Every Hot-house should either 
be built on a dry soil, or where the situation is 
capable of being made so ; because it is absolutely 
necessary that the pine pits should be perfectly 
dry : and these are generally to be sunk about four 
feet below the surface of the circumjacent ground, 
on the outside of the building. There should be 
a drain in the front of the stove, to carry off the 
water that falls from the roof > and this drain 
should be as low as the foundation of the building, 
and close adjoining to its front wall. ■ 

If the ground be wet or springy, the soil either 
a barren sand or cankered clay, it will be requisite 
to use all necessary expedients to prevent the roots 
of the Vine from entering into them ; and as they 
are to be planted immediately over the drain ad- 
joining the front of the Hot-house, it will be indis- 
pensably necessary also to make the drain perfectly 
secure both on the top and sides. 



34 



ON THE MANAGEMENT 



Parallel to the drain adjoining the front of your 
Hot-house, another drain should be made at the 
distance of about 18 or 20 feet, and this ought to 
be sunk six or eight inches below the level of the 
former drain ; the bottom floor of the Vinery will 
then admit of an easy descent, so that the water 
may readily be drawn off from the roots of your 
Vines. 

When the soil comes under any of the above 
descriptions, a bottom floor should be made to 
prevent the Vine-roots from penetrating it. This 
floor must be made of such materials as drippings 
of stone, coarse gravel, broken bricks, &c. and 
these must be laid quite as low as the bottom of 
both the drains, and to the thickness of eight or 
ten inches. They should be well beaten together 
and made smooth* 

Over these materials, or foundation, there should 
be put a thin layer of fine loamy soil, quite free 
from swarth or stones. This should be well 
watered, and worked over with a spade till it is 
quite soft, so as to have the appearance of a fluid 
mass ; for then it will entirely rill up the chinks in 
the under-bed of stone, &c. and also form a cover- 
ing, and unite with it so thoroughly, as to make 
and compose a firm bed, almost as impenetrable as 
a rock. c 

e This method of tempering soil is in general practice with 
engineers and persons employed in making navigable canals or 
large pieces of water. It is by them termed " puddling," and 
is deemed the best expedient hitherto found out to render 
ground water-proof, N 



OF THE VINE. 



85 



In many places, Hot-houses are built where the 
soil is of so unfavourable a nature, that it would be 
next to impossible to have Vines in perfection 
without the above contrivances and precautions ; 
for when the soil is wet and springy, as stated 
above, is a strong clay, or otherwise unkindly, the 
Vine-roots, by penetrating deeper than the sun's 
influence, will imbibe crude particles, which will 
not only tend to render the Vine unfruitful, 
but also impregnate its small produce of grapes 
with a disagreable flavour. But when the above 
directions are strictly attended to, there will be a 
certain space of six or eight yards in breadth, and 
the entire length of the stove, made perfectly 
secure from all noxious and heterogeneous matter : 
therefore the next important object will be a con- 
sideration of a proper soil or compost. 

As the Vines in the Hot-house at Welbeck have 
been remarkably fruitful and vigorous, I shall beg 
leave to recommend the same kind of compost 
mould which I make use of there, viz. one-fourth 
part of garden mould (a strong loam) ; one-fourth 
of £he swarth or turf from a pasture where the soil 
is a sandy loam ; one-fourth of the sweepings and 
scrapings of pavements and hard roads ; one-eighth 
of rotten cow and stable-yard dung mixed ; and 
one-eighth of vegetable mould from reduced and 
decayed oak leaves. These are the several and 
respective proportions. The swarth should be laid 
on an heap, till the grass-roots are in a state of 
decay, and then turned over and broken with a 

d % 



30 



ON THE MANAGEMENT 



spade ; let it then be put to the other materials, 
and the whole worked together, till the separate 
parts become well and uniformly mixed and incor- 
porated. 

If this business were to be done previous to the 
building of your Hot-house, it would be the better; 
but if time will not allow of that, it would be ad- 
visable to bring the above-prescribed materials di- 
rectly to the spot, and there to mix and mingle 
them well and sufficiently together, by working 
them over in the manner of trenching. I will not 
take up the reader's time in the explanation of any 
kind of process generally known : in the present 
case, therefore, it may suffice to say, that before 
the Vines are planted, it will be perfectly neces- 
sary that all the ingredients above mentioned should 
be completely combined, and so thoroughly mixed, 
as to constitute a mass perfectly uniform and ho- 
mogeneous. 

Let us now suppose the compost-mould to be 
ready upon the spot. There let it be raised above 
the upper margin of the drain adjoining the front 
wall of the stove, to the thickness of two feet and 
six inches. The whole space between the two 
drains must also be raised to rather above that level. 
As the preparing and finishing the ground in ques- 
tion leads to an important object, and as it should 
be covered with gravel, and lie in an undisturbed 
state lor some time after it is planted, I am desirous 
of being a little more explicit respecting the form- 
ation of your floor or bed. 

/ 19 



OF THE VINE. 



37 



I have already observed, that the floor has a fall 
or descent of six or eight inches inclining to the 
South ; and here I would recommend, that the 
surface of the ground upon it should, when finished, 
be reversed ; that is, that the part at some distance 
from the Hot-house should be raised five or six 
inches above the level of the ground immediately 
adjoining the stove. The ground at each end 
should also be brought to the same height. In short, 
the surface of the whole should have an easy fall 
of two or three inches to a certain point, where a 
grate should be fixed, to take off the water that 
falls from the roof of the Hot-house. About the 
middle of the front wall will be the most conve- 
nient place for this purpose, as the ground at each 
end may be raised to have an easy fall into it. The 
grate must be laid in a groove cut two inches deep 
in a smooth stone ; and a second groove, one inch 
and a half deep must be cut round the former. 
The intent of this latter groove is to receive a 
board, which must be made to go in and fit very 
close, so as to afford an opportunity of floating the 
ground in front occasionally ; but .of this I shall 
have occasion to speak more at large hereafter. 
The stone I here speak of must be laid immediately 
over the drain, adjoining the front wall of the stove, 
and raised about two feet three inches above 
the top of the said drain. The ground, including 
a thin coat of gravel, of about two inches thick, 
must be laid perfectly even with the top of the 



38 



ON THE MANAGEMENT 



stone, which is the central point for drawing off 
the water from the surface of the whole. 

The ground should be made complete some 
months before it is capped with gravel, as it will 
settle very considerably ; and, during the time of 
settling, boards should be laid over it for persons 
to walk upon, when they are to give air to the Hot- 
house, &c. since, otherwise, the ground would 
be trodden down unequally by their going over 
it. Your ground being now complete, by allowing 
proper time to settle, let the whole of the surface 
be pointed over with a spade to the depth of three 
or four inches ; and at the same time add fresh 
compost to make up the deficiency of its settling. 
Then tread it firm, and rake it smooth, and lay 
the gravel about two inches thick upon every part, 
except the very places where the Vines are to be 
planted. Tread also the gravel, and rake it smooth ; 
after which a light roller should be run over it ; 
and thus the whole busines of the preparation will 
be finished. However, I shall just add, that if the 
gravel were made fine, and afterwards divested of 
the sandy particles, which may easily be done by 
twice screening or sifting, it would make the walk 
in the front of the Hot-house both neater and 
better ; for when the gravel is of a sandy nature, 
it is not only inclinable to grow soft in a wet season, 
but the small particles of it are also liable to be 
blown upon the xoof of the Hot-house in dry windy 
weather. 



OF THE VINE. 



39 



It may seem unnecessary to observe, that as 
the depth of the mould adjoining the front wall 
of the stove is two feet six inches, and the depth 
at the South drain three feet six inches, the whole 
will run at the medium depth of one yard : and 
as the breadth of the floor, eighteen feet, and the 
Vines standing at three feet six inches apart, the 
distance between the rafters,, each plant will occupy, 
at an average, a space containing seven superficial 
yards, and, consequently, as many cubic yards of 
compost. 

Having thus gone through with the preparation 
of the ground where the soil and situation are both 
unfavourable, I shall now endeavour to give a few 
hints that may be useful, when either of these 
articles are differently and better circumstanced. 

A garden, and consequently the Hot-house, is 
sometimes so happily situated in regard to soil, 
that it seems, by nature, adapted to the growth of 
the Vine d . The best soil, in my apprehension, 

d The following extract from Virgil, on this topic, will be 
deemed neither unapplicable nor disagreeable to the candid 
reader : 

The nature of their several soils now see, 
Their strength, their colour, their fertility ; 
And first for heath, and barren hilly ground, 
Where meagre clay and flinty stones abound ; 
Where the poor soil all succour seems to want ? 
Yet this suffices the Palladian plant. 
Undoubted signs of such a soil are found, 
For here wild olive-shoots o'erspread the ground, 
And heaps of berries strew the fields around. 
D 4 



40 



ON THE MANAGEMENT 



and indeed the soil in which I have known the 
Vine to prosper in the most superlative degree 
without artificial aid, was a kind of rich, sandy 
loam, intermixed with thin beds of materials like 
jointed slate, or stone, so very soft in its nature, 
as almost to be capable of being crumbled between 
the fingers. The roots of the Vine delight in these 
beds of loam. 

I have been more particular in the above descrip- 
tion, on a supposition that spots of such kindly 
materials may sometimes be found ; and whenever 
it so happens, I would, by all means, recommend 
a plentiful use of such soil in preference to any 
other, and especially for the part below ; for even 
in the former case of the unfriendly soil, the Vines 
would possibly succeed still better with a layer of 
this sort between the compost-mould and bottom 
floor. 



But where the soil, with fat'ning moisture fill'd, 
Is cloth'd with grass, and fruitful to be till'd : 
Such as in chearful vales we view from high ; 
Which dripping rocks with rolling streams supply, 
And feed with ouze ; where rising hillocks run 
In length, and open to the southern sun ; 
Where fern succeeds, ungrateful to the plough, 
That gentle ground to generous grapes allow. 
Strong stocks of Vines it will in time produce, 
And overflow the vats with friendly juice ; 
Such as our priests in golden goblets pour 
To gods the givers of the chearful hour. 

Dryden's Virg. Georg. ii. 



OF THE VINE. 



41 



When either a Pine and Vine Stove, or a Vinery, 
are intended to be made, and the soil happens to 
be such as has been described, or similar to it, and 
especially if the bottom be a dry bed of strong 
gravel, a kind of slate stone, or rocky, an artificial 
floor in either case will be unnecessary, since the 
pine pits need not then be sunk below the natural 
soil, as in the common method, but raised above 
it. The ground on the outside of the building 
must afterwards be brought up to a convenient 
level, and it will then form a kind of terras or 
bastion. By this means the roots of the Vine will 
be benefited in a double respect, both by an ad- 
ditional soil, and by having the natural one for its 
bottom or floor. 

I do not in all cases recommend the various 
proportions exactly, for making the foregoing 
compost, but would advise, nevertheless, that each 
be varied in a greater or less degree, according to 
its quality. Nay, it sometimes may be found 
necessary to substitute a soil still different from 
either of the foregoing. As when, for instance, 
a garden soil happens to be rich, strong, and in- 
clinable to clay, and when a sandy loam cannot 
conveniently, be had ; for in such a case, common 
sand, or rather the reduced swarth or turf from a 
sandy soil, although poor in its nature, will not 
only correct, but greatly improve it, by opening 
its pores, and rendering it light, and thereby making 
the passage more easy for the progress of the roots 
of the Vine. It appears a contradiction in terms, 



>2 



ON THE MANAGEMENT 



I confess, to say that a good soil will admit of 
being improved by a mixture with a bad one, but 
yet so it is, since although you may conceive the 
primogenial soil to be sufficiently good and proper 
for the purpose c , it is, nevertheless, evinced by 
experience, that it will admit of improvement, and 
will be much benefited by having the various soils 
above mentioned judiciously mixed and well worked 
together. 

As the vegetable mould from decayed leaves, 
which I just mentioned above, cannot always be 
obtained, by reason that the leaves require to lie 
two years before they become sufficiently putrid and 
reduced ; it therefore may sometimes be necessary 
to substitute some other ingredient in lieu of this 
part of the compost ; wherefore it may not be in- 
expedient to point out the proper succedanea. 

Rotten wood reduced to a fine mould, such as 
is often found under faggot stacks ; the scraping 
of the ground in old woods, where the trees grow 

• The spontaneous fruitfulness of the ground was a thing 
peculiar to the primogenial soil, (by which I mean the original 
mould at the creation and after the flood), for that was so 
tempered as to be more luxuriant than it could ever be after- 
wards ; and, therefore, as that rich and proper temperament 
was spent, so by degrees it grew less fertile. " The fruits of 
the earth were, at first, spontaneous, and the ground, without 
being torn or tormented, satisfied the wants or desires of man. 
When nature was fresh and full, all things flowed from her 
more easily and more pure, like the first running of the grape, 
or of the honey- comb ; but now she must be pressed and 
squeezed, and her productions taste more of the earth and 
bitterness." — Burnet's Theory of the Earth, vol. i. page 225. 



OF TIJE VINE. 



43 



thick together ; mould out of hollow trees, and 
saw dust, reduced to a fine mould, provided it be 
not from wood of a resinous kind, are, in part, of 
a similar nature with vegetable mould from decayed 
leaves, but are neither so rich nor powerful, be- 
cause the vegetable mould receives a power by its 
fermentation, as I have observed in the section on 
the use of oak leaves. 

It is very probable that there are various other 
kinds of manure, that may be introduced into a 
compost suitable for the Vine, with as much effect 
as the former f ; as blood, the offal of animals, or 
shambles, horn shavings, old rags, hair, shavings of 
leather, and bone dust. This last is exceedingly 
proper, as at the same time that it gives a lightness 
to the soil, it contributes to its fertility. 

I may also add to the former, the dung of deer 
and sheep, as likewise human ordure. But please 
to observe, that many, if not all of the above re- 
cited manures, will require time to meliorate, before 
they can be introduced and incorporated with the 
other parts of the compost ; wherefore, being col- 
lected, and mixed with garden mould, they may 
be thrown up in an heap, in any convenient place 
in your garden. 

A winter's exposure, with frequent turning over 
during that period, especially in frosty weather, 

' Since the publication of the former edition of this Work, 
the late Mr. Wedgwood obligingly informed me, that some 
Vines he planted in the ashes, &c. of his Potteries, had grown 
with a degree of luxuriancy beyond any he ever saw. 



ON THE MANAGEMENT 



serves wonderfully to meliorate and hasten their 
dissolution. The influence of a summer's sun will 
not be less beneficial, by exhaling their crude par- 
ticles, and, by sweetening the parts, preparing them 
the more immediately for vegetation. — Having 
recommended so large a proportion of the dirt, or 
scrapings, of hard roads and pavements, to enter 
into the vineal compost, it may not be improper 
to bring this material again under consideration. 

The dust, or dirt from roads, consists principally 
of the following particulars : First, the soil of the 
vicinity ; secondly, the dung and urine of horses 
and other animals ; and thirdly, the materials of 
the road itself when pulverized. Various other 
matter may be brought by winds, and by other 
means, but the foregoing may be deemed the prin- 
cipal. The first of the above articles is brought to 
roads by the wheels of carriages, and the legs of 
horses and other animals ; the last is the worst 
part of the materials, as the dust and scrapings 
from roads, made and mended with soft stone that 
grinds fast away, is much inferior in its vegetating 
quality to that which is collected from hard roads. 
On the whole, however, this ingredient of compost 
from the roads is unquestionably in general of a 
fertile nature, which may be attributed in part to 
the dung, urine, and other rich materials of which 
it is composed ; and, in part, to a kind of magnetic 
power, impressed upon it by friction, and its per- 
petual pulverization, s 

5 " I think it would be evinced, as constant and undeniable, 
amongst the mechanical aids, (wherein stereoration has no 



OF THE VINE. 



45 



The nature of this road-earth ought to be duly 
considered when used in the Vine-compost, and its 
proportion adjusted according to its quality. In a 
sandy country it will naturally abound with parti- 
cles of sand, and long and continued rains will, of 
course, wash away its best parts. High winds too, 
in dry weather, will as certainly deprive it of its 
lightest and finest parts, especially when roads lie 
on eminences, or enjoy an open exposure. Those 



hand) that of pulverizing the earth by contusion, and breaking 
it with a plough or spade, is of admirable effect, to dispose it 
for the reception of all the natural impregnations. For the 
earth, especially if fresh, has a certain magnetism in it, by 
which it attracts the salt, power, or virtue, (call it either) which 
gives it life. Take of the most barren earth you can find, 
drained, if you please, of all its nitrous salts and masculine parts, 
reduce it to a fine powder, (which may be done, even in large 
proportion, by a rude engine, letting fall a kind of a hammer, 
or beetle, at the motion of a wheel) let this pulverized earth, 
and for the time incessantly agitated, be exposed, for a summer 
and winter, to the vicissitudes and changes of the seasons, and 
influences of heaven. By this labour and rest from vegetation, 
you will find it will have obtained such a generous and mascu- 
line pregnancy, within that period, as to make good your 
highest expectations ; and to this belongs Sir Hugh Piatt's 
contrition or philosophical grinding of earth, which upon this 
exposure alone, without manure of soil, after the like revolu- 
tion of time, will, as he affirms, be able to receive an exotic 
plant from the farthest Indies, and cause all vegetables to 
prosper in the most exalted degree ; and to bear their fruit as 
kindly with us as they do in their natural climates." For a 
further account of this curious and important subject, see 
page 27 of the last edition of Evelyn's Terra, with Notes by 
Dr. Hunter. 



46 



ON THE MANAGEMENT 



materials, therefore, from roads, are generally pre- 
ferable, which are produced from an inclosed track 
in a low situation : pavements, however, and hard 
roads, produce the best culture of all. This com- 
post is much better when collected in a moderate 
dry state, than when it is either very wet or dusty. 
If scraped off the road in a wet and soft state, 
when it is become dry it will be hard and cloddy, 
and will require time to bring it to a proper con- 
dition. When thus circumstanced, the best way 
of recovering it is, to give it frequent turnings in 
hard frosty weather. 

The dust and scrapings of roads are not only 
proper for Vines, but also agree with plants in 
general h , and being mixed in an equal proportion 

h In some kinds of moory or fenny soils, it formerly was 
found difficult to get sets of either the Willow or White Thorn 
to strike root, though it was observed, that the few plants of 
both, that chanced to take, generally grew remarkably luxu- 
riant afterwards, and were very durable. 

It is probable, that such soils greatly abound either with 
a sulphurous or an unctuous quality, so as to overpower the 
plants when newly set. 

The scrapings of roads, and the dirt of streets, are found to 
be effectual in remedying this complaint. 

In some parts of the Isle of Ely, and the adjacent low and 
moist country, it is now become a general practice to carry the 
road-earth many miles for this purpose. At the time of plant- 
ing, a few handfuls of this substance is put round each set, and 
a quantity just sufficient to keep the natural soil from touching 
the bark of the plant, is found to be quite adequate to the 
purpose. By this mode of practice, numbers of willow trees 
are raised with the greatest certainty, and fine white thorn 
hedge-rows now form and furnish the boundaries of those in- 



OF THE VINE. 



47 



with vegetable mould from decayed leaves, make 
an excellent compost for most kind of plants that 
grow in pots. 

After having specified various kinds of manures 
that are known to be friendly to the Vine, it may 
not be improper to mention some others that seem 
to be hurtful and inimical to it 5 . Soot, wood- 
ashes, pigeon and hen's dung, wxmld all, I think, 
be too hot for the root of the Vine. These, if 
you please to consider, are manures that come im- 
mediately into action ; and, therefore, are more 
properly calculated for top-dressing, and to enliven 
the surface, than to be buried at the roots in the 
ground below. Pond-mud and moor-earth would 
probably, on the contrary, be too cold for that 



closures, which, formerly, were only separated by ditches, tc* 
the great benefit, as well as ornament, of the country. 

My own eyes have been witnesses of the above curious and 
important fact ; and I have a brother, who, at this day, occu- 
pies a farm in that country, and still pursues this mode of 
practice. 

1 " And here the nature of the land should be maturely con- 
sidered, for we should endeavour, by all means, to detect, as 
far as we are able, the quality predominant, both of the earth 
we should improve, and the compost we apply, and not throw 
them promiscuously upon every thing, without considering of 
what temper and constitution they be, for grounds are as nice 
as our bodies, and as obnoxious to infirmities upon every defect 
and excess ; and, therefore, it requires skill and no little study 
to be able rightly to marshal this materia medica (as I may call 
it) of composts, the virtue of which does, sometimes,, lie very 
hidden." Evelyns Terra, p. 5<k 



48 



ON THE MANAGEMENT 



purpose ; and the latter, perhaps, be liable to 
canker the roots of the Vine ; and therefore, on 
that account, had better be omitted. These aux- 
iliaries would, doubtless, be very proper for gar- 
dens, planted on a sandy soil, and mixed, as we 
will suppose, with the common soil of the quarters 
that produce crops of vegetables for culinary use. 
Stable-yard dung would be too spirituous, hot, and 
fiery, were it to be introduced into the compost, 
before its heat was thoroughly abated ; ^and, I fear 
it would be liable, by its sinking, to cause the 
border to settle too much after the gravel was laid 
upon it. 

I am fully persuaded that the Vine is frequently 
injured by the common custom of putting improper 
dung into the borders, for dung should not be per- 
mitted to approach the roots, till it be perfectly 
reduced to a kind of black mould. 

Lime will, it is said, lend a friendly aid to the 
Vine ; and, indeed, it is possible that some kinds 
of lime may possess that useful quality, for lime 
differs as much in its nature as land does. Lime 
made of the peak stone is of a rich and mild 
quality, and is used, with the greatest success, as 
a top-dressing for grass-lands, and its good effects 
are very lasting ; indeed, it is asserted, that land 
will be benefited by a coat of this lime for the 
space of eighteen or twenty years. This species 
of lime might, in all probability, be of great ser- 
vice, if admitted into the Vine-compost; but I 
am persuaded that there is something too powerful, 



OF THE VINE. 



49 



if not pernicious, in lime of a different quality ; 
and that Vines are greatly injured by the common 
practice of laying lime-rubbish for the bottom 
floor in the preparation of the ground ; this floor 
being intended to give a check to, but not to 
injure the roots of the tree. On this account it 
would be prudent to discard the use of it in this 
mode of application. 

Having thus duly considered the various soils, 
manures, and compost, and shown which are the 
most salutary for the Vine, and which ought to be 
omitted ; and having given such directions as, 1 
am willing to hope, will be found ample and suf- 
ficient to enable a person to proceed with fair 
hopes of success, in most soils or situations; I 
shall now proceed to lay down and describe the 
most eligible method of raising Vine-plants. And 
here I am extremely happy in having something, 
not less important than new, to communicate on 
this subject; indeed I should be extremely reluc- 
tant to offer any method, different from the gene- 
ral mode of practice, merely on account of its 
novelty; but novelty, when attended by superior 
excellence, is, certainly, a great recommendation. 

The Vine admits of being propagated various 
ways : — First, by seeds ; secondly, by layers ; 
and, thirdly, by cuttings. This tree can also 
readily be propagated by grafting and inoculation. 

The Vine may easily be propagated by seed ; 
for seed, carefully preserved through the winter, 

E 



50 



ON THE MANAGEMENT 



rises very freely, and especially from the seed of 
grapes brought to an early maturity. 

This, undoubtedly, is the only way to obtain 
new kinds of grapes ; but, nevertheless, it is little 
practised, partly on account of the distant pros- 
pect and length of time, and partly from the 
hazard of obtaining better kinds than the original 
grapes from whence the seeds were taken. The 
prospect, however, is not so distant as many per- 
sons may imagine; for a seedling Vine, judiciously 
managed, will produce fruit the third or fourth 
year; and as to the doubtfulness of obtaining 
better sorts of grapes than the original, it certainly 
will be but too well founded, should you make 
your experiment with seed indiscriminately saved ; 
but when proper care and attention is had to the 
seed you sow, the prospect will wear a more favour- 
able aspect, and the very best species may be 
hoped for, and reasonably expected. 

When Vines are intended to be raised from seed 
in hopes of procuring new kinds of grapes, that 
design ought ever to be kept in view. In hot- 
houses, where various sorts of Vines are 
trained, it is an easy matter to bring the branches 
of two different kinds together, and it may be 
best done at the time of pruning. As soon as the 
Vines show their fruit, the young branches of each 
should be so brought together, that the bunches of 
two different kinds, in the same state of maturity, 
may admit of being entwined ; whereby the two 
bunches being in flower at the same instant, and 



OF THE VINE. 



51 



the parts of fructification brought together, there 
will, undoubtedly, be a mutual impregnation, 
from which it may reasonably be expected, that 
new and improved kinds of grapes will be pro- 
duced. 

Great regard, however, should be had in re- 
spect of the sorts intended to be brought together, 
and the advantages to be gained by this junction 
should be duly considered. They are principally 
the following : — ■> First, a superiority in size, both 
in the bunch and the berry ; secondly, a super- 
excellency in flavour, and a delicacy in the skin 
and flesh of the fruit. The form of the bunch, 
and the length of the foot-stalk of the fruit, are 
also valuable objects, and ought to be considered as 
advantages, close-growing grapes, which always 
have short foot-stalks, being subject to many mis- 
fortunes. 

The advantages to be gained by this method of 
proceeding being thus shown and displayed, I shall 
beg leave to make a few observations on the man- 
ner of reducing it into practice. And the hints 
once given, it will be at the option of persons of 
taste and genius to run the parallel agreeably to 
their own fancies. 

All the five sorts of Frontinac grapes are proper 
to add an excellency of flavour to other kinds ; but 
there is a superior richness in the black, blue, and 
red Frontinacs, and they do not partake so much 
of the strong muscat flavour as the white and grizzly 

E 2 



ON THE MANAGEMENT 



do; But it must be considered that the blue Fron- 
tinac grows close upon the bunch, and, therefore, 
only is proper to be coupled with the loose-growing 
kinds that have long foot-stalks. The white Mus- 
cat of Alexandria produces large loose-growings 
bunches, and the berries being very large and well- 
flavoured, it must be a proper kind to be joined 
with many other sorts. There is a peculiar 
delicacy in the flesh of the white Sweetzvater : it is 
also a remarkably thin-skinned grape, with large 
berries ; consequently it is a proper kind to couple 
with various sorts that are small and less delicate. 
Were the red Frontinac and white Sweetwater 
wedded together, their union would, probably, 
produce a very valuable sort, as there would be a 
good chance of its being both large and delicate, 
and well flavoured. The Syrian Vine is only admired 
for producing most astonishingly large bunches k , 

k This is supposed to be the sort of grape alluded to, Numbers, 
xiii. 23. as it sometimes produces bunches of eight or ten pounds 
weight and upwards. In the year 1781, a bunch was produced 
at Welbeck that weighed 19 pounds and a half. It was pre- 
sented by his Grace the Duke of Portland to the late Marquis 
of Rockingham, and was conveyed to Wentworth-House (a 
distance of more than twenty miles) by four labourers, who 
carried it, suspended on a staff, in pairs, by turns. Its greatest 
diameter, when hanging in its natural position, was 19 inches 
and a half ; its circumference four feet and a half ; and its 
length 21 inches three quarters. 

The following curious and important note on this extra- 
ordinary bunch was written at that time by my much-esteemed 
and learned friend, the Rev. Samuel Pegge, of Whittington, by 
whose permission it is here inserted : . 



OF THE VINE. 



53 



and therefore, I would not advise the joining this 
coarse sort to any other except the following, as in 



" Our fruits, as well as our animals, are always found some- 
where in a natural state, and so we read of wild Grapes in Syria, 
Isaiah, v. 4. including Palestine, or the Land of Canaan, in 
Syria, as we are authorised to do. 

" The Vine, however, soon became an object of improve- 
ment and cultivation, since Noah, after the Flood, planted a 
Vineyard, Gen, ix. 20. and is from thence supposed, by several 
learned men, to be the Bacchus of the Greeks, and Janus of the 
Latins ; the name of this latter being derived from an oriental 
word, signifying wine. 

" This part of the world produced anciently, both large 
grapes and large bunches ; for when the twelve spies were sent 
by Moses, then in the Desert or Wilderness, to view and re- 
connoitre the southern parts of the land of Canaan, they came 
unto the brook of Eshcol, and cut down from thence a branch 
with one cluster of grapes, and they bare it between two, upon 
a staff. Num. xiii. 23. How large the branch, cut with the 
cluster, might be, is not known; and, perhaps, .this mode of 
carrying might be owing not so much to the weight of the 
branch and its cluster (since one man could very well carry 
both, though they should weigh 40 or 50 lbs.) as that the cluster 
being to be exhibited and shown to the people on their return, 
it was necessary to/ preserve the fruit fair, whole, .and unbruised : 
however, it is to be presumed, that the cluster was singularly 
large and fine, the tenor of the narration evidently implying 
that. 

" But as to the largeness of the bunches in this quarter of 
the world, Strabo, who lived in the reign of Augustus, testifies, 
that the Vines in Margiana and other places were so big, that 
two men could scarcely compass them with their arms, and 
that they produced bunches of grapes two cubits or a yard long, 
which is more than a foot longer than that vast bunch produced 
by his Grace the Duke of Portland at Welbeck. 

E 3 



54 



ON THE MANAGEMENT 



all likelihood the offspring would only produce 
bunches much less ponderous. But the white 
Muscat of Alexandria having larger berries and 
longer foot-stalks, there would be a probability of 
producing a kind between this and the Syrian 
Grape that would exceed the original parents both 
in size and flavour, Although the black Hamburgh 
is a thick-skinned grape, with coarse flesh, yet it 
has many good properties : it is a fine vigorous- 



fi We should probably have heard more of the enormous 
clusters of grapes growing in these Eastern parts, if the country 
ever since the seventh century, when Abubeker over-ran hv 
had not been in the hands of the Saracens, who, being Moham- 
medans, were not permitted the use of wine, and, consequently, 
would entirely neglect the management and culture of the Vine. 

" But though the Mohammedans of Syria did not propagate the 
Vine, nor drank any wine but by stealth and trespass, yet there 
were always some Christians mixed amongst them, who took care 
to cultivate the tree for their own use, though they made not 
its juice an article of merchandise or of exportation ; and their 
clusters of grapes were often, no doubt, of the very largest 
size and dimensions. This may be inferred from what we find 
in Huetius, ' that Crete, Chios, and other Islands in the Archi- 
pelago, afford bunches of grapes of 10 pounds weight ; some 
times of 36, yea of 40 pounds far exceeding the Duke of 
Portland's bunch. 

" But still it is a most extraordinary phenomenon in this 
country, that a Vine, though of the Syrian kind, should by care 
2nd judgment, and proper cultivation, be made to produce a 
cluster of 19 pounds and a half ; and it redounds much to the 
honour, both of his Grace and Mr. Speechly, whose admirable 
skill in his profession is otherwise so well known to the public. 

" SAMUEL PEGGE ? 

" Whittinglon, Oct. 10. 1781." 



OF THE VINE. 



55 



growing Vine, that will stand forcing, and is a very 
plentiful bearer. The bunches too are generally 
large, and furnished with well-sized berries, of a 
tolerable flavour. These again, having long foot- 
stalks, do not want much thinning ; and therefore 
are not liable to decay, as in the case with most 
close-growing kinds. If this sort were to be 
coupled either with the white Frontinac or Sweet- 
water, there is great reason to suppose that the 
offspring would be an improved kind. 

The following kinds also admit of a junction with 
great propriety, viz. the black Damascus and 
grizzly Frontinac — the flame-coloured Tokay and 
red Frontinac — the white Muscat of Alexandria 
and white Sweetwater — the black Frontinac and 
white Muscadine — the St. Peter's Grape and white 
Muscat of Alexandria. It is probable that some 
of the foregoing advantages might be'gained by an 
alliance between various other kinds 5 but I shall 
forbear to recite any further examples, enough 
having already been said on this subject to stimu- 
late persons of taste and curiosity to pursue an 
amusement that, one may venture to pronounce, will 
contribute both to their advantage and pleasure. 

It is evident that the present very extensive va- 
riety of valuable kinds of grapes have been ob- 
tained from seed, either sown by hand and raised 
with care, or from seed accidentally let fall by birds, 
or by other chances, whilst the grapes continued in 
their wild state. 

I shall go so far, on this occasion, as to augurate, 
e 4 



56 



ON THE MANAGEMENT 



that the best sorts of grape, hitherto known, will, 
at some future days, be esteemed only as secondary 
or inferior kinds. Since we know that the collec- 
tion of gooseberries have been improved by seed, 
within the space of a few years, to a most astonish- 
ing degree, surely, with the same care, attention, 
and public encouragement *, as much may be done 
in the list of Vines. This I can aver, that the 
method of raising seedling plants is neither uncertain 
nor difficult ; as seed from grapes, perfectly ripe, 
will vegetate with the utmost facility and certainty. 
In this place it will be necessary to observe, that 
the bunches entwined together should be separated 
as soon as the farina has fallen and the grapes begin 
to swell, as the important parts of fructification 
have then performed the office for which nature in^ 
tended them, viz. the propagation and increase 
of the species. 

1 In Lancashire, and some of the adjacent counties, public 
annual meetings are established and held for the encouragement 
of increasing the variety of gooseberries, and premiums are 
annually given to persons that produce the best new kinds.. The 
acquisition of the many new and valuable kinds of this species of 
fruit, which have lately been obtained from seed, may, in a 
great measure, be attributed to this public incitement. The 
consequence is evident, that a similar establishment for the 
increasing the varieties of grapes, would, undoubtedly, be 
crowned with equal success. If such a plan as here proposed 
were established in various parts of the kingdom, and public 
notice given thereof, it would certainly excite the admirers of 
this elegant branch of gardening to exert themselves on the 
occasion. Let but the project be begun and tried, and, I am 
persuaded, that the success it would be crowned with, would 
soon make it a fashionable recreation. 



OF THE VINE. 

i 



57 



The grapes for seed should be permitted to re- ' 
main on the plant till they are perfectly ripe, as the 
seed is not till then quite matured, when it gene- 
rally is of a very dark-brown colour. As soon as 
the seed is taken from the pulp, or flesh, of the 
grape, it should be laid on a sheet of paper, or the 
like, in some airy, but shady place, to dry, and then 
carefully preserved till spring. If, however, the 
seed were to be immediately sown, and the pots 
kept in the hot-house, and moderate waterings given 
them during the winter, the plants would rise and 
come up in the spring : but the great disadvan- 
tage attending this method is, that the plants would 
be liable to come forward too early, and, of course, 
come weak. For although the seed would lie dor- 
mant during the winter, notwithstanding the arti- 
ficial warmth of the hot-house, yet as soon as the 
days began to increase, and the sun to regain his 
force, the genial warmth of his rays will soon, and, 
perhaps, too soon, bring them up. It will, therefore, 
I think, be the most eligible to sow the seeds about 
the end of February, or the beginning of March m . 

m The beginning of March seems to be the most proper 
season for sowing the seeds of plants in a hot-house. In the 
spring, it is customary to raise a succession of crops of kidney 
beans in most hot-houses, which are generally sown at intervals 
of 10 or 12 days, from the middle of December to the begin- 
ning of May. I have constantly observed a very distinguish- 
able difference in every crop till the beginning of March 5 
each crop coming better, and growing more robust and vigor- 
ous than the preceding one. But, after the vernal equinox, the 
case alters, and the crops then come more weak, the plants 
growing tall, slender, and long-jointed. 



5$ 



ON THE MANAGEMENT 



For this purpose, let small pots be filled with very 
light, rich, sandy mould ; into each pot put eight 
or ten seeds ; lay them at regular distances, and 
press them into the mould with your finger to the 
depth of half an inch ; then fill up the holes, and 
make the surface of the mould smooth and even. 

The pots should be plunged either in the tan- 
bed in the hot-house, or in a temperate hot-bed, 
for a moderate warmth will, at that season of the 
year, soon cause the seed to vegetate. As soon as 
the plants appear, they will require, from time to 
time, gentle sprinklings of water ; but this must be 
given them very sparingly, especially during the 



I take it for granted, that the health, strength, vigour, and 
longevity of a plant (perhaps, too, the same may be said of 
man) depends greatly on its good beginning. This remark may 
be deemed worthy the farmer's observation, as it will show the 
importance and necessity of fixing upon a proper seed-time. 

As the sun's annual course is always the same, it necessarily 
follows, that the seasons of a hot-house, where the air is con- 
fined, must be nearly so too. But in the open air the case is 
very different, and we find, by experience, that there are many 
weeks difference in vegetation, according to the lateness or for- 
wardness of the spring. Hence no fixed time can, with pro- 
priety, be ascertained for sowing the spring corn and grass seeds ; 
but nature's signs will be the farmer's surest guide. The leafing 
of trees, the state of the ground, and the weather, will, if well 
observed, afford the best directions to the farmer in this im- 
portant business. 

There are certain critical seasons in the spring, when all nature 
seems combined to promote vegetation ; when the very air is 
big with impregnation, and the earth swells, as wishing for the 
descending shower. \ 



OF THE VINE. 



59 



time of their having only seed-leaves ; once a week 
or ten days, if the weather be fine, will be quite 
sufficient during the time they remain in that state; 
and should the weather prove either gloomy or 
rainy at that juncture, let the watering be entirely 
omitted. 

When the plants have so far advanced as to 
have three or four joints a-piece, they must be 
carefully shaked out and planted each in a separate 
pot, filled with the same kind of mould as was 
before recommended. 

The greatest care will be required in the per- 
formance of the above operation, as it will be 
beneficial to preserve as much of the roots as pos- 
sible. When the plants again are placed in the 
tan, or the hot-bed, a gentle sprinkling of water 
should be given them ; and from thenceforward 
they may be treated exactly in the same manner 
as will be recommended hereafter for plants raised 
from cuttings. 

I shall go on, therefore, to observe, that it 
would not be prudent to furnish a wall, or any 
part of a hot-house, with seedling Vines in their 
untried state, or before they have produced fruit. 
For although the prospect of obtaining good kinds 
from seed saved in a hot-house, be more promising 
and certain than that of getting them from seed 
of grapes in vine countries, (because there, when 
the Vines flower, the very air is impregnated with 
the farina of the grapes of the vineyard, which 
are, generally, of sorts only esteemed for making 



60 



ON THE MANAGEMENT 



wine ; but, in a hot-house, the best eating grapes 
are only planted,) yet many of the new kinds 
from seed will prove to be worse sorts than the 
originals from which the seed was saved. A spe- " 
cimen, therefore, of the fruit should be obtained 
from each plant, be tried and tasted, before it is 
permitted to be planted against the walls, or pre- 
ferred into the hot-house, Hence you see it will 
be proper to keep the plants until they are three 
or four years old, before you dispose of them either 
on the wall or in the hot-house; and then, if they 
be managed as will be hereafter directed, they 
will produce the fruit you like and approve, and 
with the greatest certainty. 

Having dispatched this new method of raising 
the Vine from seed, I shall next beg leave to sug- 
gest a few hints on the subject of the customary 
method of propagating this plant, and shall after- 
wards endeavour to lay down a new and improved 
method of raising vine-plants by cuttings. 

The general method of propagating the Vine is, 
either by layers or cuttings. The Vine is a free- 
striking plant, therefore young plants may be ob- 
tained each way without much difficulty. 

When the Vine is intended to be propagated by 
a layer, a shoot that will easily bend to the ground 
is generally chosen for the purpose. After making 
the ground light and fine with the spade, the shoot 
should be fastened by a small hooked stick at 
about six inches below its surface. If a little light 
fresh soil, with a mixture of pond mud, were well 

19 



OF THE VINE. 



61 



closed about the bottom of the layer, it will facili- 
tate its striking. 

The ground should be well closed to the layer; 
the surface should be made smooth, and formed 
into a kind of basin, after which a little very 
rotten dung must be laid therein in the manner of 
mulching. 

The layer will strike freely, either with or with- 
out an incision being made at the bottom ; early 
spring, before the rising of the sap, is the most 
eligible season for the performance of this business, 
because the shoot would be liable to bleed at the 
wounded part, as soon as the sap begins to rise. 

During summer, if the weather prove dry, 
frequent waterings should be given, for it is abso- 
lutely necessary to keep the ground in a moist 
state during that period. The new plant will ac- 
quire sufficient roots in the course of the summer, 
to admit of its being taken off from the mother 
plant in the autumn, and this should be done as 
soon as the leaf has fallen. Great care must be 
taken to preserve the roots of the new plant unin- 
jured through the succeeding winter, therefore it 
will be proper to keep the plant, during that 
season, in a guarded situation, where it may be 
well secured and protected from frost, as its future 
success, in a great measure, depends on the pre- 
servation of its first fibres or roots. 

Vines are sometimes laid in pots with great ad- 
vantage. The most eligible method of performing 
the operation is by conducting the shoot through 



62 



ON THE MANAGEMENT 



the hole at the bottom of the pot, and by making 
an incision about six inches below the surface. 

When a layer is taken from a strong fruitful 
branch, and laid in a large pot, filled with proper 
compost, which must be done with great care and 
caution, it will sometimes come immediately into 
bearing. Indeed, this is the principal advantage 
that accrues from this mode of practice ; for vine- 
plants, raised by layers, are much inferior to plants 
raised by cuttings, both in point of future vigour 
and durability. 

The usual method of propagating the Vine by 
cuttings, has been in more general practice than 
that of raising plants by layers ; the cuttings are 
formed of the lower part of the shoot, consisting 
of a few joints of the wood of the last year's growth, 
together with the knot, and a small part of the two 
years' old wood. It has been an observation of 
ancient date, that a vine-cutting, when formed com- 
plete, has the appearance of a little mallet. 

The proper length of the cutting, is a point 
that has not hitherto been perfectly settled and 
determined. 

Miller, whose directions have been pretty much 
followed, allows it to be about sixteen inches; 
others have prescribed shorter dimensions ; but all 
agree that it should consist of several joints at 
least of the last year's wood. 

A cutting of this sort will strike freely, either 
with or without an artificial heat ; a temperate hot- 
bed heat will, however, not only facilitate its 



OF THE VINE. 



63 



striking with greater freedom and vigour, but will 
also greatly accelerate the growth of the plant. 

There seems to be a great superfluity of wood 
in a cutting of the above description ; for when it 
is deep planted, the lower eyes in general decay ; 
and, if planted shallow, the part above ground 
commonly dies down to the eye, even with or im- 
mediately under the surface. 

In this place it will not be improper to observe, 
that various other plants, as well as the Vine, admit 
of being propagated by layers and cuttings, and 
that it is allowed that cuttings are generally pre- 
ferable to layers, and that plants, raised from 
small cuttings, commonly make the best plants. 
The cause seems obvious, viz. that it appears in- 
jurious to the new plant, in proportion as it par- 
takes too abundantly of its original or the mother 
plant. Hence it is evident, that the less the 
matter that forms the rudiment of the new plant, 
the better. Indeed this theory is evinced by prac- 
tice ; for it is well known, that those plants raised 
from seed, which have the smallest beginning, 
always make better plants, and are greatly pre- 
ferable to those of the same species, which are 
raised either by cuttings or layers. 

It may be unnecessary here to go through the 
common process of raising vine-plants by cuttings 
of the foregoing description, as I propose to offer 
a more advantageous method of propagating the 
Vine from only a single eye, and about three 



64 



ON THE MANAGEMENT 



inches and a half of the last year's wood n . 
Plants raised by this method, as I have happily 

n This mode of propagating the Vine from a single eye 
first occurred to my very worthy and learned friend the Rev* 
Mr. Mitchell, who has been so obliging as to transmit to me 
the following curious and important account of the success of 
this method : 

" Sir, 

" I have received two letters from you since I wrote last ; 
the former not requiring any immediate answer, I postponed 
writing till I could give you a short account of the success of 
some Vines that were planted cuttings in our way, the end of 
December, 1775, and beginning of January, 1776, so that 
they have had only one year's growth before this spring. One 
of them, which came to us for the white Sweetwater, but of 
which I have some doubts whether it may not turn out the 
white Muscadine, has now no less than sixteen bunches upon 
it, and i might say seventeen, if I would reckon every thing. 
The Vine comes out very strong and vigorous, and seems able 
to ripen them all. The uppermost bud has brought out four 
bunches, the second four bunches, and the third three bunches ; 
and the lowest bunch upon each of these is a full bunch ; nor 
do any of them seem weaker than one might have expected 
upon a Vine of several years old. Another Vine, which is the 
Syrian, and was a cutting planted in the bark the 9th of Janu- 
ary, 1776, has two bunches upon it; one only upon a branch; 
the bigger of these has its stalk at about half an inch or an 
inch from the branch, as thick as a moderate goose-quill, so 
that it seems to be providing for a large bunch ; but it is not 
expanded far enough yet to form an exact judgment of it, 
unless to a person who had seen more of it than I have ; for I 
expect it will be a fortnight yet at least before it blossoms. 
The method of planting cuttings in the tan, with a single eye 
to them, is our own ; I have never seen nor heard of its being 
used by any body else, except those to whom my brother and 



of The vine. 



65 



experienced, are greatly preferable to those raised 
by cuttings in the common way, as they have more 



self have recommended it : it may, however, not improbably 
have occurred to others who may have practised it, as well as 
ourselves. What first suggested it to us to try it, was, that we 
found cuttings, with two or three eyes to them, planted in the 
common way, which was the way we first raised them in pots 
of earth, and plunged into the tan, one eye being left above 
the earth, were not only troublesome from their great length, 
but that the eye above ground either dried up entirely, or shot 
weakly at best, and also often died away again afterwards, 
whilst the buds that were covered with earth got up and throve 
much better. This seemed to say, let the bud intended to 
grow be covered. We also observed, that few or no roots 
shot from any part hut the farthest or lowest extremity of the 
cutting, so that all the intermediate parts seemed to be of little 
or no use, provided the roots would shoot equally well from 
the extremity, when shortened to one eye only; and to be 
satisfied that t|ie joint, immediately below the eye, is desirous 
of throwing out roots for the use of that eye, one need only 
look at the roots which are thrown out in several parts of the 
Vines that are growing vigorously in a hot-ho\ise, which, very 
manifestly, I think, show that they belong to the eye, or branch 
proceeding from the eye, immediately next above them. All 
these together made us think it very likely that the method we 
now use would succeed, and we had already got into the way 
of planting the cuttings in the tan first, rather than in pots of 
earth, from the beginning, finding, by experience, as well as 
learning from others, that most things would begin to strike 
much more readily, as well as more certainly and kindly in 
that manner, than the other. The cumbersomeness of a 
cutting of fifteen or eighteen inches long, that no pot almost 
will contain, was a thing one would wish to get rid of. The 
experiment was easy to try, and no loss if it did not succeed ? 
we therefore made the experiment, and in three or four years ? 



66 



ON THE MANAGEMENT 



abundant roots, grow shorter jointed, are more 
prolific, and will, if permitted* come into bearing 
the second year. 



that we have used the method, have found no reason to think 
that Vines can any way be raised more easily or sooner, or that 
the Vines raised this way are, in any respect, less vigorous or 
less perfect, either when younger, or as old as we have yet 
had time to see them, than those raised in any other way; nor 
do I think that old wood in the cuttings is either necessary or 
useful, a hot-house summer, upon plants (that by being planted 
in the bark, begin to grow a month sooner than the other hot- 
house Vines, or even more, if you please) being fully sufficient 
abundantly to ripen their wood, if not even almost to over- 
ripen it. And that you might have the means of judging a 
little better of the merit of this method, I have given you the 
account, in the beginning of this letter, of two Vines planted in 
that manner, winch, however, I hope to have the pleasure of 
showing you some time this year, with the fruit upon them, 
when you will have a better opportunity of satisfying yourself 
about it. As to your proposal of planting the cuttings single 
in pots with sifted tan, I have no doubt but it will do very well ; 
but I doubt whether quite so well as in the bark without pots ; 
for besides that I think the pots prevent the heat, &c. from 
being quite so kindly, there may so many more cuttings be 
planted in the bark \ and if they are four or five inches only 
asunder, and are not suffered to grow there too long before 
they are potted, there is no difficulty in shaking off the bark, 
so as not to hurt the roots, and they come sufficiently near 
together in point of time, their having shot a little, more or 
less, not being very material ; for when they have once begun 
to shoot, and have got tolerable roots, they will then, as far 
as I have seen, grow very kindly in pots of earth, whether 
they are a little more or less advanced. 

" Yours, &c. 

" Tkornhill, April 3. 1777." 



7 



OF THE VINE. 



67 



The causes being thus assigned for the pre^ 
Terence given to plants raised by this method, and 
the advantages gained by this mode of practice 
thus specified, I shall now proceed to give direc- 
tions at large an this subject. 

The first care should be to make choice of 
proper and well-ripened wood to form the cuttings, 
as it is absurd to imagine that good plants can ever 
be produced from wood imperfectly ripened ; in- 
deed the case here is exactly similar, and may be 
considered in the same light, as between plants 
raised from well -perfected seed, and plants grow- 
ing from seed not well matured. 

Some persons are of opinion, that cuttings taken 
from the lower part of the Vine are preferable to 
those that grow higher, and at a distance from the 
root. But for my part, I confess I could never 
find any difference, so as to induce me to give the 
preference to either, provided the wood was equally 
well ripened. But it generally happens that the 
best wood is produced at the most distant parts 
from the root, and especially in Vines trained 
against rafters in the hot-house, where there is 
generally a very distinguishable difference between 
the top and the lower parts of the plants, in re- 
spect to goodness. 

The new shoots constantly appear first at the 
most distant parts, and are generally more strong 
and vigorous, in proportion to their distance from 
the roots. I mention this particular, because for- 
ward shoots from Vines, forced early, are the most 

f c 2 



68 



ON THE MANAGEMENT 



eligible for the intended purpose. Early and for- 
ward shoots, having a longer summer than those 
afterwards produced, will, of course, be better 
ripened and matured. 

Vines against common walls, or in vineries, that 
are not forced early, will sometimes produce re- 
markably strong wood, and such shoots, on ac- 
count of their uncommon size, are, by unskilful 
persons, frequently chosen for cuttings. 

The extraordinary size of the shoot I consider 
as one of the least requisites necessary to form a 
good cutting. Indeed exceeding strong shoots 
generally abound too much with pith to claim a 
preference. I wish to observe, too, that much good 
depends on the nature and form of the eye, or 
bud, as well as the wood, and that better buds are 
generally produced from shoots of a moderate size, 
than from exceeding strong ones. 

The particulars necessary to form a good cutting 
are principally these : 1. The eye, or bud, should 
be large, prominent, and bold ; 2. The shoots 
should be moderately strong, round, and short- 
jointed ; 3. The texture of the wood should be 
close, solid, and compact ; but the best criterion 
of its maturity is its solidity, and having very little 
pith.° 

° The young vigorous shoots of many trees, as well as the 
Vine, greatly abound with pith. Among these the Elder 
seems to be the most remarkable. I have observed a pith in 
young vigorous shoots of this plant that has measured above 
five-eighths of an inch diameter ; and here it may be deemed 



OF THE VINE 



69 



At the pruning season, therefore, make choice 
of such shoots as come under the above descrip- 



worthy of observation to remark, that the pith of such shoots 
decreases in proportion as the wood becomes more mature, and 
its place occupied and filled with new wood, which shows that 
wood grows internally as well as externally ; a consideration 
from hence will enable us to solve a certain phenomenon in 
forest trees. It is observable that the under branches of the 
oak and other forest trees are constantly in a state of decay, 
and especially in neglected woods of large trees where they 
stand near together. And the custom has been in many places, 
though a very injudicious one, to cut off those dead branches 
even with the bole of the tree. But now suppose that a dead 
branch of three, four, or more inches diameter happens to 
stand inclining to a perpendicular direction, (which is fre- 
quently the case,) and this be cut off in the above manner, it 
generally proves extremely injurious, by causing a material 
defect : for the bark of the tree soon rises round the base of 
the stump, and thereby forms a kind of basin to receive the 
falling rain ; and thus the remaining dead wood (for the lower 
part of the branch inclosed in the tree dies also to a consider- 
able depth) is soon brought into a state of decay, which, by 
being infectious, becomes general, and often terminates in the 
almost entire destruction of the tree. Let us now conceive a 
branch of the above description left to nature, and observe the 
consequence. Her efforts, as in critical cases of the human 
body, will sometimes perform what the most eminent skill and 
nicest art cannot accomplish. The upper part of the branch 
soon decays, and naturally falls off first ; one may then really 
conceive the remaining part to be as a peg or wooden pin, 
shapen exactly, and fitting and filling up the wounded part for 
the preservation of the tree. Here it should be understood, 
for the upper part of this imaginary pin to extend beyond the 
body of the tree, while its base below is grown over by the 
annual increase 01 the bole. 

F 3 



70 



ON THE MANAGEMENT 



tion, cut them to any convenient length, and put 
them into pretty large pots filled with light sandy 
earth. Let the bottom of each shoot be cut with 
a sharp knife, perfectly smooth, as they will then 



Now the outside of the extending part of the dead branch or 
imaginary pin being less mature than the heart or centre, by 
being exposed to the weather, it will, of course, decay first ; 
and I have constantly observed it generally falls off in annual 
scales. As these scales shell off, the increasing new bark swells 
round the base of the stump, and occupies the space till it 
meets and unites in the centre. — As the new bark covers a 
considerable part of the dead wood, for, as has been observed, 
the lower part of the branch, inclosed in the tree, dies also to 
a considerable depth, for the decay will follow the grain of the 
wood. The important subject to be discussed is, whether it 
may not contribute either to the general decay in the bole of 
the tree, or cause a material blemish in the wood, when it 
comes to be converted into use. Now the remaining part of 
the stump being protected from the weather, and excluded 
from the air by the surrounding live wood, it may be consi- 
dered, in a great measure, as similar to the pith of the tree, but 
with this difference, as having more body, and being of a firmer 
texture, consequently its decrease will not be so rapid ; how- 
ever, length of time will reduce it to a, vegetable mould. This 
is evident, as these dead stumps are never found entire in the 
bodies of large, sound, unshaken trees, when converted into 
use. However, this vegetable mould being devoid either of 
sand or earthy particles, retains but little body in this state ; 
and being compressed by the internal grotvth, as admitted above, 
of the surrounding live wood, it will at the last terminate in 
nothing more than a small black knot. I must beg leave to 
observe, that the dead branches of trees, of the resinous kind, 
do not come under the above description, for the dead branches 
of trees, of this class, are preserved by a turpentine matter 
quite entire, and in their original magnitude. Tliis is evinced 



OF THE VINE. 



71 



receive the moisture from the mould better than 
when the wound is rough. They should not stand 
too deep in the pot, as the eye below the surface 
of the mould might receive a material injury during 
the course of the winter, and thereby be rendered 
unfit for the intended purpose. 

Ten or twelve cuttings may be put into each 
pot, but they must not stand too near together, 
as in that case they would be liable to grow 
mouldy* 

When various kinds are intended to be propa- 
gated, each sort should be kept in a separate 
pot, with a label affixed to denote the species. 

During the winter, keep the pots in a sheltered 
situation, and by all means let them be protected 
from the severity of the season. However, in fine 
mild weather, though it be in the winter-time, the 
cuttings will be benefitted by being permitted to 
stand awhile in the open air. This exposure will 
swell, and give a boldness to the bud, and also keep 
the wood fresh, and continue its vigour ; but great 
care, nevertheless, must be taken to carry the pots 
into shelter on the least approach of frost. 

The principal care required during the winter- 
season is, to keep the mould in a proper degree of 



by the knots we constantly observe in deal timber. As the 
preservation of timber is an object of so much importance, I 
am willing to hope that it will be deemed unnecessary to apo- 
logize for this digressional note. 

F 4» 



72 



ON THE MANAGEMENT 



moisture, in order to give the cuttings as much 
free air as possible ; but at the same time to protect 
them from frost. The putting the cuttings in 
pots, and this management of them, is only intended 
to keep them as fresh as possible till the planting 
season. 

As the cuttings require a hot-bed, and the 
beginning of March being the proper season for 
planting them, dung should be previously provided 
for the purpose, I will not take up the reader's 
time in going through the common process in the 
preparation of the dung, and the making of the 
hot-bed, these operations being generally under- 
stood by almost every gardener ; let it therefore 
suffice to say, that the bed should be, in all respects, 
adjusted as if intended for melons, and proportioned 
in its dimensions to the quantity of plants designed 
to be raised. 

In about three weeks after the bed has been 
made, and its furious fermentation has subsided, 
take off the frame, and let the bed be well trodden 
and made smooth ; and in such manner that the 
surface may have an easy declivity to the south. 
Then replace the frame, and cover the bed about 
six inches deep with very fine light sandy earth, 
in which the pots are to be plunged. Tan would 
answer this purpose, but I prefer a light sandy 
soil, because (a constant steam naturally rising 
from the hot-bed) the steam that proceeds from 
soil is more agreeable and wholesome to the cut- 
tings, than the stench that evaporates from tan. 



OF THE- VINE* 



73 



Watch-sticks should be thrust down into different 
parts of the bed to ascertain its heat ; and then, as 
soon as the heat becomes moderate, fill a number 
of the smallest sized pots, (viz. kJ^ inches diameter, 
and 3 T % deep, inside measure,) hr proportion to the 
number of plants you wish to raise, with very fine 
light sandy mould. Plunge the pots quite up to 
their brims into the mould in the frame, and then 
shut down the glasses till the mould in the pots be- 
comes w r arm, which done, prepare and plant the 
cuttings in the following manner. 

Now as I have already shown the properties 
which constitute a good cutting, I shall here de- 
scribe the manual operation required in the form- 
ation of it. 

Let the upper part of the shoot be cut sloping 
with a sharp knife, about a quarter of an inch 
above the eye ; and at about three inches below 
the eye, cut off the w T ood horizontally. Great care, 
however, should be taken to leave the wood smooth 
at the bottom 5 the upper part, too, should be taken 
off with a clean stroke. As each joint affords one 
good cutting, a few shoots of about one foot long 
will afford you great choice. 

The cutting being ready, make a hole with the 
finger, or by thrusting a small dibble down between 
the mould and the side of the pot, into which let 
the cutting be carefully inserted, and so placed, 
that the eye may admit of being covered about a 
quarter of an inch deep, with the fine rich mould 
above described. 



7* 



ON 1HE MANAGEMENT 



It is very observable that a cutting strikes with 
greater freedom against the side of the pot than 
in the middle of it ; for the pot being porous, im- 
bibes the moisture, and thereby prevents the cut- 
ting from being overcharged with it, which is not 
the case when a cutting is planted in the middle of 
the pot. 

I always plant the cutting on the north side of the 
pot, putting a label to denote the species on the 
opposite side ; and whenever the plant is shifted 
into a larger-sized pot, or removed to a different 
situation, I constantly observe the same rule. Thus 
the plant being raised from a single eye, it rises as 
it were from seed, and the foregoing rule being 
observed, it will always stand with the same side 
towards the sun ; and by being planted on that side 
of the pot which stands to the north, it will admit 
of being kept in the same position when planted 
out for good ; whereas it should be considered, 
that were it to be planted on the opposite side, 
(viz. that which stands next the south) the plant 
must either be reversed in its position when planted 
out for good, or there would remain the entire 
breadth of the ball of earth in the pot between the 
wall and the stem of the plant. Plants, in general, 
but particularly those kept in hot-houses, or 
that are intended to be planted against walls, 
are benefitted more by a strict observance of this 
method than is commonly imagined. The shoots, 
leaves, and even the bloom-buds of plants, all form 
themselves in the most advantageous position to 

19 



OF THE VINE. 



75 



receive as much of the sun's influence as pos- 
sible. 

The sun is the primary cause, the very life and 
soul of vegetation ; and by a certain kind of natural 
magnetism, plants, in general, have almost as great 
a propensity to tend to that glorious luminary, as 
all the various bodies surrounding the earth have, 
by their gravity, a tendency to its centre. 

In the spring, after a dark season, when the sun 
chances to break forth in a serene evening, it is 
pleasing to observe small seedling plants, of all 
kinds, bending with their little faces towards the 
sun, as if straining and desirous to partake, as much 
as possible, of his divine influence. 

From hence it is not difficult to conceive the 
reason why, on this side of the equator, our 
plants in general, (I speak of those in the open air,) 
should have a certain inclination to the south, and 
even so as to render their forms (particularly trees) 
crooked. But it must be considered, that in the 
summer, when vegetation is in its full career, the 
sun's rays fall daily almost on every side of plants. 
Besides the above cause, plants growing in the 
open air are also greatly agitated by the wind, 
which, by its variableness, constantly moves them 
to and from every side ; and it is from these two 
causes in conjunction, that plants grow erect and 
branch out, as we see they do almost equally on 
every side. 

But now plants in the hot-house have a far 
greater propensity to incline to the south than 



76 



ON THE MANAGEMENT 



plants growing in an exposure, because they are 
not only sheltered from the wind, but are also de- 
prived of light from the north, by the construction 
of the building. 

As soon as the cuttings are planted, give them 
a very gentle watering, and then put on the glasses. 
A gentle moderate bottom heat is all that is 
required, and therefore great attention should be 
had respecting the heat of the bed. A brisk, lively 
heat, that might agree with many other plants, 
would be too powerful for the Vine. For the first 
ten or fifteen days after planting, a great deal of 
air should be admitted, in the day-time especially, 
if the weather be clear ; and even, should the 
weather prove mild, a little will be required at 
night also : it will be prudent, however, to cover 
the glasses with mats for fear of frost. Should the 
glasses be kept too close, the buds will rise with 
too much rapidity ; that is, before any roots are 
formed. I have seen shoots one inch high in the 
course of a few days ; but shoots of such a quick 
j)rogress are very liable to be destroyed by a strong 
sun ; and, therefore, in clear weather, it will be 
advisable to shade the plants in the middle of the 
day ; and at these times a less quantity of air should 
be admitted. 

Give the plants a gentle sprinkling of water 
every four or five days in fine weather ; but should 
it prove dark and moist, once in eight or ten days 
will be sufficient. Observe always to water in an 
evening, just when the sun is going off the plants, 



OF THE VINE. 



77 



and let the glasses be shut down close in the nights 
after watering : this will cause a moisture to be 
raised in the bed, which the plants will imbibe to 
their great benefit. 

As the plants increase in size, constant waterings 
should be given, and a greater quantity of air 
admitted in proportion to their progress : by the 
time they get to be six or eight inches high, they 
will require to be shifted into pots of a larger size. 
Great care, however, should be taken in the per- 
formance of this operation, neither to injure the 
top nor roots of the plant. 

The plant should be turned out of the pot with 
the roots and ball entire, and the pot should be 
sufficiently large to admit of a proper quantity of 
fresh earth on this shifting. 1 generally put the 
plants into pots of seven inches diameter, by six 
deep (inside measure). If the heat of the bed 
begins to abate, it should be renewed with a little 
fresh stable-yard dung, and the frames should be 
raised to a proper height, in proportion to the 
progress of the plants. 

In replacing the plants in the bed, regard should 
be had to setting them in the same position they 
were in before, for the reason already given. 

Small sticks should be provided to support the 
shoots when they are grown to the length of ten 
or twelve inches. Pinch off the wires or tendrils, 
and also the lateral shoots, as fast as they are 
produced. Keep the pots clean from weeds, and 
give the plants frequent and gentle waterings - 7 



78 



ON THE MANAGEMENT 



but this must be adjusted according to the state of 
the atmosphere, since, in moist weather, the hu- 
midity of the air, in a great measure, answers the 
purpose of watering. Give plenty of air at all 
times, but especially in a fine day, when, if there 
be not much wind, the glasses should be entirely 
taken off. If the glasses be kept too close, the 
want of a sufficiency of free air will cause the 
plants to grow tall and long-jointed ; and it is for 
the same reason, that the plants ought not to make 
too rapid a progress in the fore part of the summer, 
it being far more desirable that they should grow 
robust and strong, which they are more likely to 
do with a gentle, bottom heat, and when a sufficient 
quantity of free air is admitted. 

If the weather should prove favourable at the 
end of May or beginning of June, the plants will 
require as much free air as possible; and, therefore, 
the covering should be entirely omitted, except 
when there may be an appearance of frost at night y 
and even then, the glasses should not be shut 
down close. 

Should any of the plants appear weak and un- 
promising at this season, viz. about the middle of 
June, I generally cut them down to the lowermost 
eye ; and then they will, by the assistance of a 
hot-bed, strike freely and rapidly, and produce 
strong, straight, and vigorous shoots ; and, by 
proper care and attention, the wood may be brought 
to a tolerable degree of perfection even after this 
season. 



OF THE VINE. 



79 



In places where a hot-house, or Vine-wall and 
border have been previously provided, and- are in 
readiness for the plants, it would be advisable to 
plant the Vines out for good, about the end of 
June, or beginning of July, as they will make a 
good progress after this season in the same year. 
But in new works, it is almost impossible to get 
the building and border ready to receive the plants 
the first summer, as the border will require a com- 
petent time to be worked over, to meliorate, and 
to settle ; therefore my directions will, principally, 
relate to such plants as are kept in pots through 
the first winter. I the more strongly recommend 
this mode of practice on another account, which 
is, that as so much depends on the preservation of 
the first roots, the plants can be better preserved in 
pots, which may be set in a green-house, &c. in the 
winter, than when planted in the open ground, where 
they will be exposed to the severity of the weather. 

In the months of July and August the young 
plants will require very little artificial heat. I 
have sometimes placed them against a common 
wall during those months, and have found the plants 
succeed very well. They will, however, by the 
assistance of a bottom heat, grow faster ; and by 
being kept in a hot-house, they will make a still 
greater progress. I have sometimes had plants 
w r hich have made shoots upwards of twenty feet 
long in the first summer. But when plants are 
intended to be kept in pots through the winter, 
a moderate-sized plant is preferable , because in 



80 



ON THE MANAGEMENT 



large plants (and such as are kept many years in 
pots) their roots will be too much bound together 
and matted. A plant, with a shoot of about five 
or six feet in length, moderately strong, and 
perfectly well ripened, is quite sufficient. 

I generally stop the plants (by pinching off their 
tops) at that length ; for, if intended for a vinery, 
they will require to be cut down within a few 
inches of the ground ; and, if for taking through 
the front wall, and training in such hot-house as 
is here recommended, about three feet is a sufficient 
length, But when plants are wanted for any 
purpose where a longer stem is required, they 
must be trained accordingly. In all cases, how- 
ever, it should be remembered, that four or five 
eyes at the top of the shoot generally break out 
into laterals, and thereby render that part of the 
wood useless ; so that a proportionable allowance 
should be made in consideration of this defect. 

The pots should be constantly kept clean from 
weeds, and, during the hot months, very frequent 
waterings should be given to the plants. In very 
hot dry weather, they will require a little water 
twice a day. I constantly cover the surface of the 
mould in the pots with a little rotten cow's dung. 
This mulching prevents the mould in the pots 
from drying too fast, and also contributes to in- 
vigorate the plants. 

When Vine-plants have been trained up, either 
against a common wall, reed-hedge, &c. (where 
they will succeed very well during the hot months, 



OF THE VINE. 



81 



especially in a sheltered situation, and particularly 
with the assistance of a bottom-heat,) it will be 
proper to bring them into a hot-house about the 
beginning of September ; because, if permitted to 
stand in the open air, they generally lose their 
leaves on the first autumnal frost ; and after this 
the wood cannot attain to a proper degree of ma- 
turation ; whereas, in the hot-house, they will 
constantly retain their leaves till the beginning of 
December ; and, when this is the case, the wood 
will generally be in the highest degree of perfection. 

About the middle of December the plants should 
be pruned down to the proper lengths required ; 
if intended to take through the front wall of an hot- 
house, three feet and a half is a sufficient length ; 
but if intended to plant in a Vinery, they should 
be cut down to eight or nine inches. 

Towards the latter end of December it will be 
necessary to remove the plants into a green-house, 
glass-case frame, &c. ; in which cool situation they 
must remain till the middle or towards the latter 
end of February ; when, if the season proves to- 
lerably favourable, they should be planted out for 
good. 

During the time the plants stand in this cool 
situation, they should be watered very sparingly ; 
a little water given every ten or twelve days, just 
to keep the mould in the pots moderately moist, 
will be quite sufficient. Give plenty of air in mild 
weather, and especially towards the latter part of the 
time ; for if the plants are kept too close and warm, 

g 



82 



ON THE MANAGEMENT 



they will be liable to shoot too early, in which 
case they should be planted directly, that is, as 
soon as the eyes appear in motion, for the plants 
would be greatly injured by being retarded in 
their progress after this period. 

I will now suppose the hot-house to have been 
built the preceding summer, and the border pre- 
viously prepared, according to the foregoing direc- 
tions ; in which case, if the weather will permit, 
the Vines should be planted about the latter end 
of February, or beginning of March, in the front 
of the hot-house, in the following manner. As 
the eyes of the Vine-plants are liable to be injured 
by being taken through the holes of the front 
wail, some method should be adopted by way of 
prevention. I generally put a little moss round 
the upper part of the stem of the plant, and over 
this wrap two or three thick folds of paper, which 
I tie round with the strands of bass matting. 

Opposite to each rafter, and close to the front 
wall, make holes of about two feet diameter, and 
one foot deep j let the mould taken out of the holes 
be made fine;' and if a little fine compost mould, 
of a very rich quality, be added thereto, it will 
facilitate the growth of the plant. Turn the Vine- 
plant very carefully out of the pot, and put the 
upper part of the stem through one of the holes of 
the front wall. If the shoot will just reach the bottom 
of the rafter, when planted, it will be sufficient. 
But as the mould put into the hole, and the border 
itself too, may yet settle a little, an allowance of two 

14 



OF THE VINE. 



83 



or three inches should be made for the settling of 
the plant also. 

Observe to set the plant with its proper side to 
the sun ; then, while one person holds the ball in 
the exact place in which it it is designed to stand, 
let another put mould carefully under and round 
every side thereof. In closing the mould to the 
ball, care should be taken to preserve the roots 
of the plant. The extreme points of the fibres 
being exceedingly brittle, are very subject to be 
injured, unless great care be taken in the perform- 
ance of this operation, Raise the mould about one , 
inch above the top of the ball, and form the surface 
into a kind of semicircular bason, in which it will 
be expedient to lay a thin mulching of rotten dung, 
and to give a gentle watering to settle the whole. 
Then take off the moss, paper, &c. and let the top 
of the shoot be carefully fastened to the rafter. 
Thus the business is completed. 

To direct the very identical kinds of Vines to 
be planted, may, perhaps, be deemed an act of 
officiousness, since every one, who is at the ex- 
pence of an hot-house, has an undoubted right to 
consult his own palate ; and more especially as I 
have, in a former part of this work, pointed out 
the kinds most proper for training in a pine-stove. 
I shall, however, just beg leave to observe, that the 
more vigorous-growing kinds ought not to stand 
next each other ; and that, if the different species 
of black, white, blue, grizzly, red, and amber, 
were judiciously mixed, they would have a much 

g 2. 



84 



ON THE MANAGEMENT 



better effect in regard to beauty and appearance, 
than when two or more of the same colour are 
planted together. p 

The Vines, in general, will begin to shoot im- 
mediately after they are brought into the hot- 
house : * only one shoot should be permitted to 
remain on each plant ; but for fear of an accident, 
(for young shoots easily break off from the old 
wood,) it will be advisable to let two remain, till 
they are grown to a sufficient length to be fastened 
to the rafters. When one shoot is secure, the 
other may be taken off, but not close to the old 
wood, as it would occasion it to bleed, and thereby 
greatly injure the Vine. 

From the time the Vines begin to grow, they 
will require constant waterings, especially in dry 
weather, and more particularly in the beginning 
of the season, before the roots penetrate deep into 
the border. 

Let a shoot be trained up to each rafter : when - 
the rafter is of a competent depth, and bevelled 
off nearly to an angular point on the under-side, 
the shoot should be fastened thereto ; but when 

p Mr. Carter, hi his " Journey from Gibraltar to Malaga," 
gives the following superb account : — " This hill is so full of 
verdure, that the village, as well as the roads about it, are, in a 
literal sense, covered, shaded, and crowned with all manner of 
fruit-trees of a prodigious size ; to whose topmost branches the 
luxuriant Vine mounts vigorously, and hangs in over-grown 
clusters, numberless bunches of red, black, and green grapes, 
which frequently intermixed with the Golden-apple, the Pome- 
granate, and the Orange, expose a most enchanting picture to 
the charmed eye," P. 7. 



of the Vine* 



85 



the rafters are not of a sufficient depth to keep the 
leaves of the Vine from touching the glass, the 
best expedient is, to fix iron pins of about nine 
inches in length, at proper distances under each 
rafter. There should be a small hole, or eye, at 
the bottom of these pins, through which a small 
iron rod or strong wire should be fixed, for the 
support of the branch* The pins and wires should 
be painted as soon as the work is finished, as the 
moisture, which arises in the hot-house, would in* 
stantly cause them to rust and decay. 

It is not unusual for Vine-plants, raised in the 
manner here directed, to shew fruit at one year 
old. I have often had plants that have borne many 
bunches at that age, and have sometimes permitted 
three or four of them to remain on the plant, and 
they have been brought to a tolerable degree of 
perfection ; and that, too, even when the plant has 
grown in a pot not more than one foot diameter. 
But when Vines are planted with an intent to 
furnish the roof of an hot-house, they should not 
be allowed to produce fruit the first season, as it 
would tend to debilitate the plant, and prevent its 
progress in growth : however, when a person is 
desirous of proving the kinds, one bunch, with the 
berries well thinned, may be suffered to remain, 
without much injury to the plant. 

During the summer, if the Vines meet with no 
impediment or disaster, they will make a good 
progress. Observe, however, to water their roots 
constantly > and, as their shoots make advances, 

r ^ 



86 



ON THE MANAGEMENT 



keep them regularly fastened to the rafters : divest 
them also of their wires, and also of their laterals 
whenever they appear ; but, above all, guard well 
against insects, particularly the Acarus, or red 
Spider: the rapid, though insensible depredations 
sometimes committed by these minute intruders, 
are really astonishing. But I shall have occasion 
to speak more fully on this head in another 
place* 

The Vines may be permitted to run two-thirds 
of the length of the rafters, or, in general, about 
twenty or twenty-five feet, before they are stopped; 
and those that grow remarkably strong, may be 
suffered to run the whole length of the rafters, or 
about thirty feet. 

When the Vines were planted in the large hot- 
house at Welbeck, in 1779, I permitted, by way of 
curiosity, a remarkably vigorous-growing plant, of 
the white Muscat of Alexandria, to make a random 
progress after it had got to the top of the rafter. 
It was trained sideways along the top of the stove. 
It continued to grow till late in the month of 
November, when, on taking the measurement of 
the shoot, I found it forty-six feet seven inches q in 

i The following account of the surprising progress of some 
Vines last summer, at Kelmarsh, in Northamptonshire, ad- 
dressed to me by William Hanbury, Esq. will, I trust, prove 
highly acceptable to my readers : 

" Agreeably to your request, I herewith transmit you an 
account of the progress of the Vines I had from you in Novem- 
ber, 1786. The surprising shoots they have made in one 
season have astonished every one who has seen them. 



6F THJi VINE. 



87 



length. In December it was pruned down to 
twenty-two feet, (or about thirty-five eyes,) and the 



" You sent them in balls of earth* The plants were small, 
the shoots not thicker than a goose quill, and raised, as you 
said, from single eyes the preceding spring. They were im- 
mediately put into pots about ten inches diameter. Their 
future management was nearly as follows : 
. " The pots were put into the hot-house, and the plants were 
cut down to the lowermost eye in each. The soil is a fresh 
sandy loam, mixed with about one-third of rotten stable-yard 
dung. 

" The Vines were constantly kept in a moist state ; and, 
from November to March, were watered with rain-water only > 
but from March to June we often watered them with soap 
suds. 

" During the time the Vines were in the hot-house, they 
were kept perfectly clean and free from insects : only one 
shoot was permitted to grow from each plant. 

" The last week in June the Vines were taken carefully out 
of the pots, and planted in a border on the south side of the 
hot-house, with their balls entire. The shoots were conveyed 
through holes in the front wall, and trained upwards against the 
rafters which support the roof of the hot-house. 

" I should have observed, that the border is composed of the 
same materials as has been described for the pots, its depth five 
feet, and its breadth fourteen feet : also, that the Vine-shoots 
were, in length, at the time when planted, from ten to fourteen 
feet. 

" During summer, the border was kept in a moist state, by 
watering it sometimes with rain-water, and sometimes with soap 
suds. 

" Many of the Vines showed fruit ; but, according to your 
directions, they were divested of all the bunches except one, 
which was permitted to remain on a Vine, which you called the 
white Muscat of Alexandria, This bunch was cut on the 26th 

G 4 



88 



ON THE MANAGEMENT 



next summer produced tv/o or three bunches at 
almost every eye. I did not, however, permit 
more than ten bunches to remain, which, in gene- 
ral, were brought to a great degree of perfection, 
but not any way superior to those produced on 
strong plants, that had been stopped the preced- 
ing summer at twenty or twenty-five feet. 

After the Vine-shoots are stopped, (which is 
done by pinching off their tops,) they will, in 
general, push out laterals at three or four eyes on 
the upper part of the shoot. These laterals should 
not be entirely taken off, as it would cause more 
eyes lower upon the shoot to push also. It would, 
therefore, be prudent to permit the first laterals to 
grow twelve or fourteen inches, and then to pinch 
off their tops. These laterals, in their turn, will 
push out secondary laterals, which should be 
pinched orf at the second or third joint: thus the 
sap may be diverted till the end of the season. 



of November last, and weighed three pounds, wanting only two 
ounces. The berries were in general very large, and of an 
excellent flavour. 

" The Vines are, at this time, remarkably strong ; and, in 
consideration of their different characters and qualities, I may 
say have grown with an almost equal degree of vigour. 

" I have measured the length and girth of each Vine-shoot, 
(there being thirteen in number,) and find them, in length, from 
thirty-one to forty-eight feet, and in girth, from one inch and a 
half to two inches. 

" I am, &c. 

« Keltnarsh, Dec. 14. 1787." 



OF THE VINE. 



In November, and the beginning of December, 
the leaves of the Vines change from green to 
beautiful variegated colours, and soon after fall 
off. 

The time when the leaves of the Vine begin to 
fall, is the best season for pruning. In the hot- 
house, this will generally be in the month of De- 
cember. In the first season of pruning, supposing 
the Vines to have grown with an exactly equal 
degree of vigour, it will be proper to prune the 
shoots at every other rafter down to three, four* 
or five eyes, and the other to about twenty-one or 
twenty-two feet. Here I wish to be understood, 
that the above mode of pruning is only to be used 
when Vines have grown remarkably strong the 
preceding summer ; for when Vines have grown 
only moderately strong, the shoots should be 
pruned down to about half the above length, viz. 
eleven feet. 

The intent in this alternate difference in pruning 
is, that^ the former should make fine wood for the 
succeeding season, and that the latter should pro- 
duce a crop of fruit, (after which, . these fruit* 
bearing shoots must all be cut down nearly to the 
bottom of the rafters) j but when any of the Vine* 
plants appear weak, and have not made shoots 
more than eight, ten, or twelve feet long, it will 
be proper to prune every such shoot down to two, 
three, or four eyes, without having regard to the 
aforesaid direction of furnishing every other rafter 
with a fruit-bearing shoot. 



90 



ON TllE MANAGEMENT 



In pruning, observe to take off the shoots with 
a clean sloping stroke, about half an inch above 
the eye. Make choice of a bold eye to terminate 
the end of the shoot. After pruning, let the 
Vine-shoots be completely fastened to the rafters, 
&c. and thus ends the business for the first season 
after planting. 

Vines growing in pine-stoves constantly begin to 
shoot early in the month of January : at that 
season they generally make weak shoots, and show 
small bunches ; and this proceeds from the house 
being kept warm at that season, on account of the 
early crops of cucumbers, kidney-beans, &c. which 
are raised in most hot-houses. But when a hot- 
house is kept to a proper degree of heat required 
for pines, during the winter months, the Vines 
will seldom begin to push till about the middle of 
February. It is usual to see Vines in pine-stoves 
push only at two or three eyes at the extremity of 
the shoots. These two or three new shoots taking 
the lead, the rest of the eyes below will remain 
in a dormant state, and cause a long space of 
naked wood. In order to make the eyes push 
more generally, it will be proper, as soon as the 
sap appears in motion, to keep the house, for a 
short time, a few degrees warmer than usual, viz. in 
the morning the thermometer should be five or six 
degrees above temperate, and in the daytime the 
house should be kept as warm as the weather will 
permit: it will also be necessary to guard that 
part of the stem of each Vine, which is on the 



OF THE VINE. 



91 



outside of the house, against the approach of 
frost, as one severe night would greatly injure, if 
not totally destroy, the hopes of the crop. 

As soon as the sap rises, its motion is exceed- 
ingly rapid ; and, if part of the stem be exposed 
to the external air, a severe frost would entirely 
stop its circulation. The young shoots and leaves 
instantly contract, and, during the frost, appear 
in a shrivelled state ; to prevent which, let the 
part exposed be well guarded by wrapping it round 
with moss, fastened by strands of bass matting, to 
a competent thickness. This covering should be 
permitted to remain till the spring frosts are en- 
tirely over; and, when this covering is taken off, 
let the stem of the plant be made clean by well 
washing. 

When Vines break out freely, they will push at 
almost every eye, from the top to the bottom of 
the shoots, nearly at the same time, and the shoots 
in general will show two or three bunches each. 
It will be proper, however, to divest the Vines of 
their supernumerary shoots, as soon as can be done 
with propriety, as it will greatly contribute to in- 
vigorate the remaining shoots. 

It is very easy to distinguish which will make 
the most promising shoots, even as soon as the eyes 
begin to break ; and by the time the shoots begin 
to be three or four inches long, the bunches are 
very distinguishable. In some kinds, the rudi- 
ment of the bunches stands so prominent as to be 
very visible, even at the breaking of the eye. 



9°2 



ip-N THE MANAGEMENT 



The leaves of the young shoots generally stand 
single at the first, second, third, and, in some 
kinds, at the fourth and fifth joints, and afterwards 
form in pairs, either with bunches or tendrils. 
And what is very remarkable, and differs from the 
ordinary course of nature in other soils of fruit, 
is, that the bunch is produced from the side of the 
shoot opposite to the leaf, and comes out from the 
naked part thereof, being neither connected with 
the leaf, nor the eye, nor the rudiment of either. 
The bunches appear at the third, fourth, fifth, and 
sixth joints: from the sixth forward, the leaves 
form in pairs with the tendrils. When Vines have 
been very vigorous, and exceedingly prolific, I 
have sometimes seen bunches at the seventh, eighth, 
and once at the ninth joint ; but an instance of 
this last is very rare. 

When Vines show bunches plentifully, it often 
induces the person intrusted with their manage- 
ment to leave too abundant a crop ; but this tempt- 
ation should be withstood, as a few bunches in a 
high state of perfection, are preferable to numbers 
in a less : besides, the future success of the Vines 
depends much on a judicious management in this 
particular : therefore, in case the shoots, which 
are pruned to about twenty-two feet, should show 
two or three bunches at almost every eye, which 
they will frequently do, not more than nine or ten 
of the young shoots should be permitted to stand, 
viz. the leading or top shoot, and four or five on 
each vside ; and the shoots that remain should be 



OF THE VINE, 



93 



divested of all but one bunch on each, which should 
be the bunch which is best proportioned and most 
regularly formed. The shoots should be left at 
regular distances, that is, about four or five feet 
apart on each side: observe, also, to let one shoot 
as near the bottom as it can be got. These shoots 
should be trained regularly on each side of the 
rafter, and the top of each shoot should be pinched 
off as soon as it is grown to a sufficient length, 
and begin to interfere with the adjoining shoots 
above ; or, in general, let the shoots be stopped at 
the second or third joint above the bunch. 

Great attention will be required during the time 
the Vines are in flower. Should the weather prove 
hot and dry, and accompanied with brisk winds at 
that critical period, the berries of many kinds of 
grapes (particularly the blue Frontinac, white 
Sweetwater, and black Damascus) will be liable to 
fall off at the time of their setting, and the berries 
that remain will, in general, be very small, and 
without stones. This proceeds from the calyx 
adhering to, and drying upon, the germen or rudi- 
ment of the berry, and thereby preventing its im- 
pregnation. Therefore, in order to have the crop 
set permanent, it will be proper at this period to 
water the roots of the vine plentifully, to keep the 
house as close as the weather will permit, and to 
water the walks and flues in the hot-house con- 
stantly, and especially late in the evening, when 
the glasses should be immediately closed. The 
heat of the hot-house will exhale the moisture, 



94 



ON THE MANAGEMENT 



and raise a kind of artificial dew, which, by falling 
upon the calyx, will cause it to expand and fall off. 
By this means, the important parts of fructification 
are set at liberty to perform the offices for which 
nature intended them, viz. the increase and propa- 
gation of their species. After a kind impregnation 
the berries always swell very fast. 

It is not unusual to see bunches of the white 
Sweetwater, and some other kinds of grapes, 
greatly abound with small berries, (which are 
without stones,) which proceeds from the above re- 
cited cause, and may be prevented by an assiduous 
attention to the foregoing rules. 

Although grapes set best in a close moist air, yet 
the hot-house should not be violently hot during 
the time of their setting. 

When the weather is serene, and all circum- 
stances concur agreeably, transparent drops of dew 
will be observable in a morning on the angular 
points of the Vine leaves. 

This is the most favourable indication which can 
happen at the critical season of the Vine's flower- 
ing ; for I have constantly observed the grapes to 
set well, and the growth of the berries to have 
been extremely rapid, when the Vines have been 
in this state. 

Pull off the superfluous shoots which may break 
out in various parts of the old wood during the 
summer, and divest the young shoots of all their 
laterals likewise, whenever they appear. This 
may be done without reserve, or having the least 



OF THE VINE* 



95 



regard to the preservation of the wood ; because 
every Vine-shoot that was left more than twenty 
feet long at the last year's pruning, with intent to 
produce a crop of fruit, must be cut down nearly 
to the bottom at the next winter's pruning. 

But all the rest of the Vines, that were cut 
down at the last year's pruning, I will suppose one 
at every other rafter, must be trained with one 
shoot each, exactly the same in every respect as in 
the preceding season. 

When grapes are at the last swelling r , and till 
they are nearly on the point of being ripe, the 
Vines will require a plentiful supply of water, and 
especially if the season should prove hot and dry. 
Few plants perspire so abundantly as the Vine, and 
more particularly when it is under glasses. The 
situation of Vines, trained in pine-stoves, may be 
considered exactly in a similar state with Vines 
growing in very hot climates. Near the tropics, 
for instance, we are told that at the Madeiras they 
do not attempt to plant vineyards, even where 
both soil and situation are the most desirable, 
without a command of water s , the Vines there re- 

r The last swelling of grapes commences at the time they 
begin to be transparent. At this period, the red, black, &c. 
grapes begin to change from green to red, black, &c. re- 
spectively. 

s " The great produce of Madeira is the wine, from which 
it has required fame and support. Where the soil, exposure, 
and supply of water will admit of it, the Vine is cultivated. 
The inclosures of the vineyards consist of walls, and hedges of 
prickly pear, pomegranates, myrtles, brambles, and wild roses, 



96 



ON THE MANAGEMENT 



requiring a constant supply of that element, and 
especially at the time they are loaded with fruit. 



Walks of about five or six feet wide intersect each vineyard, 
and are included by stone walls two feet high. Along these 
walks, which are arched over with laths about seven feet high, 
they erect wooden pillars at regular distances, to support a 
lattice-work of bamboos, (a sort of cane) which slopes down 
from both sides of the walk, till it is only a foot and a half, or 
two feet high, in which elevation it extends over the whole 
vineyard. The Vines are, in this manner, supported from the 
ground, and the people have room to root out the weeds which 
spring up between them. In the season of the vintage they 
creep under this lattice-work, cut off the grapes, and put them 
jnto baskets : some bunches of these grapes I saw, which 
weighed six pounds and upwards. This method of keeping the 
ground clean and moist, and ripening the grapes in the shade, 
contributes to give the Madeira wines that excellent flavour 
and body for which they are remarkable. 

" The water is conducted by weirs and channels into the 
vineyards, where each proprietor has the use of it for a certain 
stime ; some being allowed to keep a constant supply of it, some 
to use it thrice, others twice, and others only once a week. 
As the heat of the climate renders this supply of water to the 
vineyards absolutely necessary, it is not without great expence 
that a new vineyard can be planted ; for the maintenance of 
which, the owners must purchase water at a high price." 

Forsters Account of Cook's Voyage, vol. i. page 23. 

A frequent supply of water is not only profitable to the Vine, 
but also equally beneficial to other kinds of fruit-trees growing 
in warm climates, as is evinced by the following extract from 
Sir William Hamilton's elegant account of the late earthquakes 
jn Italy, communicated to the Royal Society in the year 1783. 

" From this place * to Reggio the road on each side is 



* Torre del Pezzolo. 



Of THE VINE* 



97 



If the foregoing directions have been strictly 
attended to, the bunches of grapes will, in general, 



Covered with villas and orange-groves. I saw not one house 
levelled to the ground; but perceived that all had been damaged 
and were abandoned ; and that the inhabitants were universally 
retired to barracks in these beautiful groves of orange, mul- 
berry, and fig-trees, of which there are many in the environs of 
Reggio. One that I visited, and which is reckoned the richest 
in all this part of Magna Grecia, is about a mile and a half 
from the town of Reggio ; and, what is remarkable, belongs to 
a gentleman whose name is Agamemnon* The beauty of the 
Argrume (the general name of all kind of orange, lemon, 
cedrate, and bergamot trees) is not to be described ; the soil 
being sandy, the exposition warm, ami command of water, sl 
clear rivulet being introduced at pleasure in little channels to 
the foot of each tree, is the reason of the wonderful luxuriancy 
of these trees." To which I shall only add, that every body 
knows the vast use of canals in the cultivation of fruit-trees, in 
the land of Egypt, at this day. " Don Agamemnon assured 
me it was a bad year when he did not gather from his garden 
(which is of no great extent) 1 70,000 lemons, 200,000 oranges^ 
(which I found as excellent as those of Malta) and bergamots 
enough to produce 200 quarts of the essence from their rinds. 
There is another singularity in these gardens, as I was assured, 
every fig-tree affords two' crops of fruit annually ; the first in 
June, the second in August. 

" Silk, and essence of bergamot, oranges, lemons, are the 
great articles of trade at Reggio. I am assured that no less 
than 100,000 quart* of this essence is annually exported. This 
fruit, after the rind is taken off, is given to the cows and oxen . 
aid the inhabitants of this town assure me, that the beef, a^ 
that season, has a strong and disagreeable flavour of bergamot." 

I shall beg leave to make two observations on the foregoing 
accounts : 

H 



98 



ON THE MANAGEMENT 



be large and fair, with well- swelled and high- 
flavoured berries. 

After the fruit is cut, the Vines will require no 
other management till the pruning season, but 
taking off their laterals, in the manner already- 
pointed out for the preceding year. 1 



First, I presume that water is not admitted either into the 
orchards or vineyards during the winter, as a wet soil would 
prove highly injurious to those kinds of fruit-trees at that 
season. It is, on this account, I have directed drains for the 
purpose of taking off the superfluous water at the bottom of 
the Vine-border. 

And, secondly, as too much water at the time of the ripening 
the fruit would debase its flavour, I conclude that if Sir William 
Hamilton and Mr. Foster had made enquiry, they would have 
been informed by the respective inhabitants, that the waterings 
are less frequent at the time of gathering the fruit, and the 
season of the vintage, than at an earlier period. 

Since the foregoing notes were written, I have met with the 
following curious account, which shows the necessity and great 
importance of a plentiful supply of water in vineyards, &c. in 
warm climates. 

" Water is the great agent, the primum mobile of all pro- 
ductions in this country ; every thing languishes, and soon is 
parched up, without an ample supply of it ; abundance of rain 
secures both a plentiful harvest and a copious vintage. 

u Whenever a spring breaks out, the King's people seize 
upon it, and allot to each landlord a proper hour for letting the 
water upon his grounds. It is of so much consequence, that 
the value of a guinea has been paid for an hour extraordinary." 

Swinburne s Travels through Spain, page 113. 

1 As it frequently becomes necessary to convey ripe grapes 
to a remote distance, and as this delicate fruit is very liable to 
receive injury by improper methods of packings I hope the fol- 



OF THE VINE. 



99 



At the next winter's pruning, all the Vines that 
produced a full crop of fruit should be cut down 



lowing information on this subject may be of use to many of 
my readers. 

When grapes are intended to be conveyed by water, they 
may safely be packed in boxes with sand. First, put a quan- 
tity of sand sufficient to cover the bottom of the box about one 
inch ; upon this lay your bunches in a course, or layer, almost 
close together, only take care that none of the berries touch 
the sides of the box. Upon this layer of bunches pour in dry 
sand, till the grapes are covered about half an inch ; then lay 
in more grapes and sand alternately, till the box is filled. 

Grapes, thus packed, will travel safe, and by being almost 
excluded from the air, will keep fresh and good a long time. 
Grapes are constantly thus brought into this country from Por- 
tugal, and they often arrive in pretty good perfection. But 
now, considering the expence from weight in this mode of 
packing, it would be extravagant to use it when this fruit re- 
quires to be sent a considerable distance by land carriage. 

Grapes will also travel with great safety, by being packed in 
a box with any small bright seed. Clover seed is very proper 
for this purpose ; but the expence attending this mode of con- 
veyance is also very considerable, both on account of the great 
value of the seed, and also in respect of its weight. I would 
therefore recommend the packing grapes in oat-chafF, as the 
most eligible in all respects. 

Grapes have sometimes been packed in tow, wool, cotton, 
and paper shavings ; but I find, by experience, that oat-chaffis 
greatly preferable. Oat-chafF is not only exceedingly light in 
its nature, but is also possessed of a kind of elastic force. 

Please to observe, that when oat-chafF is used, it ought not 
to have any disagreeable smell ; it should also be cleansed of 
all impure matter ; and the grapes should be perfectly dry at 
the time of packing, and the bunches well examined, that if 

H % 



100 



ON THE MANAGEMENT 



nearly to the bottom ; that is, to the lowermost 
summer shoot, which shoot also should be cut down 
to the first or second eye. 

But all those Vines that were cut down nearly 
to the bottom the preceding season, and which 
will, in general, have made very strong wood, must 



there be any berries either decayed", cracked* or bruised, they 
may be clipped off the bunch. — Then carefully tie eacn bunch 
in a bag made of silver or gauze-paper, it's size being propor- 
tioned to that of the bunch. 

In packing, proceed thus : First put a good quantity of chaff 
into the box, then' carefully lay your grapes in a kind of course 
or layer ; a small quantity of chaff should be lightly pressed 
between each bunch, as also between the bunches and the sides 
of the box. — Then add more chaff, press it lightly, and lay in 
a second course, or layer of bunches. Grapes, however, packed* 
in this manner, ought not to be more than two courses deep, 
because the bottom bunches would be liable to be injured by^ 
the weight above. 

I must observe, that the course of chaff between the layers 
of the bunches, and likewise at the- top and 1 the bottom, ought, 
when it is well pressed down, to occupy a: space of about two 
or three inchesi 

I have for many years thus sent grapes from Welbeck to 
London, (a distance of about J 50 miles,) and when the boxes 
have been put either in the inside, or upon the body of the 
coach, the- grapes have generally gone without injury, and even 
preserved their bloom i nor do they require dipping in water, 
which is a necessary operation when grapes are sent in sand. 
However, I must say, that when boxes go in the coach-boot, 
(where the motion is more violent,) the fruit will commonly 
spoil ; for which reason, I have boxes made exactly to suit" the 
seats of the stage-coaches. 



OF THE VINE. 



101 



be left to the length of twenty-one or twenty-two 
feet each, with intent to produce a full crop of fruit 
the following season. 

The management of the Vines the next summer 
will, in many instances, be nearly the same as in 
the preceding one. Only let it be considered, 
that as the Vines have increased in strength and 
size, they will, consequently, be enabled to produce 
and support a larger burden of fruit. 
" The crop should at all times be proportioned to 
the size and vigour of the tree, and that in every 
stage ; but especially while the Vines are young, 
it will be advisable to use great moderation as to 
the number of bunches which are to be allowed to 
go on to maturity. 

The shoots may now be laid rather closer toge- 
ther than in the preceding season, and two bunches 
may be permitted to remain upon such shoots as 
are strong and vigorous ; and especially of those 
kinds that do not produce large bunches. It will 
be proper, however, that the berries of the bunches, 
in general, should be well thinned." This work 
is best performed at the time when the berries are 
about the size of small shot. Great address is re- 
quired in the performance of this operation ; and 

u In order to thin grapes with propriety, a proper pair of 
scissors should be provided. The blades should be made with 
exceeding sharp points, and not more than one inch and a half 
long. The shanks about four inches long, and quite straight ; 
the eyes sufficiently large to contain a man's thumb and two 
fingers. 

H 3 



102 



ON THE MANAGEMENT 



particularly when the bunches are extremely- 
large. The first thing to be done is, to extend 
both the main shoulders, as also the less projecting 
parts of the bunch, which parts should be sus- 
pended by small strings, and fastened to the rafters, 
or glass-case frames above. Every projecting part 
of the bunch should be raised to an horizontal 
position ; and, when the berries are fully swelled, 
they will retain that position even after the strings 
are cut. 

In thinning of the berries, great care should be 
taken to leave all the most projecting ones on every 
side of the bunch ; since by this means the dimen- 
sions of the bunch will not be diminished. 

In those kinds of grapes that produce very close 
growing bunches, it will be necessary to clip out 
more than two-thirds of the berries ; but in some 
kinds, one half ; and in the loose-growing kinds, 
with long foot-stalks, the taking out one-third is 
generally sufficient. 

By this mode of thinning, the remaining berries 
will, in general, swell well, and grow to a very great 
size j and will not be subject to rot, as is generally 
the case with grapes in a hot-house, when the ber- 
ries are permitted to grow close, and to become 
wedged together. 

In training the shoots of the Vines, I have 
hitherto taken notice only of furnishing the rafters, 
or roof, of the hot-house ; but there is yet another 
important object that demands our consider- 
ation, which is, a further advantage that may be 



OF THE VINE. 



103 



gained by furnishing the back wall. In such hot- 
house, as the subjoined plan represents, there is 
a space of nine feet clear above the flue in the 
back wall; the length of 1 the said wall being 
(nearly) one hundred feet, there is, of course, a 
space containing ahriost nine hundred square feet ; 
and certainly' there is no part of a hot-house that 
can be rendered useful, which should remain un- 
occupied. A space, therefore, so considerable as 
the above, undoubtedly merits our attention. 

Now, in order to furnish the back wall- let every 
fourth or fifth Vine-plant be trained in one shoot 
quite to the top of the rafter ; then direct the shoot 
sideway, ten or twelve feet, along the top of the 
back wall. At the winter's pruning, bring down 
that part of the shoot perpendicularly, which, in 
the preceding season, was, trained sideway, and 
cut it off at one foot above the top of the flue. 
The next spring, encourage only two shoots from 
the two extreme or lowermost eyes of each shoot 
so brought down, and train them in an horizontal 
direction one foot above the top of the fluev These 
shoots will, however, grow with greater readiness, 
if they be trained upwards during the summer ; 
and in such case they may easily 1 be brought to 
the desired position at the next winter's pruning. 
When the pruning is finished, and the shoots 
brought down and fastened in their proper posi- 
tion, they will form- against the back wall the 
following figure, j^, viz. the figure of the letter T 
reversed. 

H 4i 



104 



ON THE MANAGEMENT 



In the next season, the horizontal shoots will 
produce new wood from almost every eye, provided 
all the shoots be pinched off from every other part 
of these plants as soon as they appear. Lay in the 
young wood at proper distances ; that is, the 
shoots from one to two feet apart, according to 
the kind of Vine to be trained, whether it produces 
small or large leaves. But of this I shall have oc- 
casion to treat more particularly hereafter. 

The shoots must all be trained in a perpendicular 
direction j and provided they are strong and vigour- 
pus, may be permitted to grow to the length of 
five or six feet before they are stopped ; but these 
shoots must all be cut down to two or three eyes 
at the next winter's pruning. 

Only one shoot should be permitted to rise from 
each spur the following season ; and although they 
will, in general, be sufficiently strong, and produce 
two or three bunches a-piece, yet only one bunch 
should be suffered to remain upon each shoot ; 
the remaining bunches will then be large and 
fine» and the wood also will be greatly benefited 
by this mode of practice. 

These shoots must be pruned next winter very 
differently from the preceding. One shoot must 
be left four feet, that next it only a few inches long, 
and so on alternately, throughout the whole length 
of the wall. The reason for this alternate differ- 
ence in pruning, and for the continuation of the 
future management of the Vines growing against 
the back wall, will be given, when I come to trea£ 



OF THE VINE. 



105 



of Vines trained in the Vinery, the method of 
practice in both situations being nearly similar. 

I shall now return to the consideration of the 
management of those Vines which are intended 
to be trained against the rafters, or roof, of the 
house. 

These Vines will require a management, in future 
seasons, nearly similar to that already described ; 
and although it will not be advisable to prune every 
other Vine-plant down so near to the bottom of the 
rafters, as has been directed for the two preceding 
seasons, yet it will be frequently found necessary 
to cut an old shoot down nearly to the bottom ; 
that is, down to the lowermost summer-shoot, as 
near to the bottom of the rafter as can be. And 
the side-shoots of the Vines on the remaining 
rafters should not be permitted to ramble over the 
adjoining lights ; but at the end of every season it 
will be proper to cut such shoots down to the second 
or third eye next the old wood, provided the 
bottom eyes are bold and strong. This must be 
done, not only in order to strengthen the Vines, but 
also to prevent the roof of the house from being 
too much crowded with old wood. 

And here it is necessary to observe, that, while 
the Vines are young, one rafter will afford sufficient 
room for a Vine-plant ; but when the Vines are 
become older, they will require a larger space ; and 
more especially Vines of the strong growing kinds, 
which produce large leaves and large bunches : it 
will be proper, therefore* to train shoots sideways 



106 



ON THE MANAGEMENT 



on the wall plate, from the stem of the plant, im- 
mediately at its entrance into the house. These 
shoots should be carried up the adjoining rafters, 
and the plants, growing against such rafters, must 
be taken entirely away ; except it should happen 
that the plant growing against such rafter is trained 
forward to furnish the back wall. 

In the large hot-house at Welbeck, Vines are 
trained in the manner here described. Some of 
the plants occupy two, three, and four rafters 
each. A large Vine of the Syrian grape furnishes 
five rafters, and each branch, being engrafted with 
a different sort, the plant of course produces as 
many varieties. 

When a Vine-plant occupies two or more rafters, 
it will be right to prune occasionally, and parti- 
cularly while the Vine is young, one or more 
of such Vine-shoots down nearly to the bottom 
of the rafter. This will not only contribute to 
strengthen the plant, but will also afford means 
to furnish the rafters with a succession of young 
wood. 

When Vine-shoots are conducted to different 
rafters,, in the manner above described, every 
shoot may be considered as a separate plant ; and, 
whether grafted or otherwise, must be trained 
up the rafter in one shoot ; and from that time it 
will require a similar management to that already 
laid down. 

Having given full instructions for the prepar- 
ation of the soil, and described the various methods 



OF THE VINE. 



107 



of propagating the Vine, together with rules 
for its future management in the hot-house, I 
shall, in the next place, endeavour to give proper 
directions for the erection of a Vinery ; and after- 
wards shall subjoin a few hints and observations 
respecting the culture and management of the Vine, 
when planted in different departments. 



ON 



THE VINERY. 



BOOK II. 

There are various methods of constructing 
Vineries. Every large and commodious building, 
appropriated solely to the purpose of producing 
grapes, is generally termed a Vinery, while those 
erections, of less dimensions, are called Grape or 
Vine frames. 

I shall first treat of the most useful form. 

Flued walls of about twelve or fourteen feet 
high, in a direction from east to west, with a roof 
and glass lights covering a border of about ten 
feet wide on the south side of the wall, compose 
a proper receptacle for the production of grapes, 
or a Vinery. 

It is usual to have upright glasses, of about two 
and a half or three feet high in front, to support 
the roof; and this is very proper when Vines are 
intended to be forced at an early season, because 
it admits the sun and light to the border, which is 
generally occupied with various kinds of low- 
growing vegetables ; but where grapes are not 
wanted at an early season, a considerable, expence 



ON THE VINERY. 



may be saved, as, in that case, a low wall in front 
will answer equally as well. The shade of this 
wall would be very injurious to the border, if the 
Vines were to be forced early in the spring ; but 
the meridian altitude of the sun, in the beginning of 
summer, renders it noway prejudicial at that season. 
Supposing a fined wall, twelve feet high, the 
breadth of the border ten feet, and the height of 
the upright glass frame, or wall, in front, three 
feet, the roof will tben form an angle of about 
forty-three degrees. Experience shows this to be 
a proper pitch for Vines forced after the vernal 
equinox. I mention this circumstance, because 
some persons, who give designs for buildings of 
this kind, lay so great a stress on this point, as to 
pronounce a Vinery, or Peach-house, incapable of 
answering the intended purpose, should the pitch 
of the roof happen only to vary a degree or two 
from their favourite angle. Indeed, if we suppose- 
the sun's meridian altitude always the same, such 
an objection would rest on a solid foundation ; but 
we know that it not only varies daily, but many 
degrees in a short space of time a ; so that if the 
pitch of the roof depended on so nice a point, 
what might be deemed right in the early part of 
the spring, would certainly be wrong later in the 
summer. 

a At London, latitude 51. 30. N. in the summer solstice, 
(June 22.) the meridian attitude, or sun's place above the hori- 
zon at noon-day, is 63£ degrees. But at the winter's solstice^ 
(December 22.) it is only \6h degrees above the horizon. 



110 



ON THE VINERY. 



In Holland, it is customary to begin to force 
Vines in November, in order to have ripe grapes 
early in the spring. In these 7 frames, used for 
winter forcing, it is found necessary, that the 
glass frames should be in an almost perpendicular 
direction. The Dutch have also a method of 
forcing Vines planted in the open ground, the 
shoots of which are trained in an horizontal posi- 
tion, about eighteen inches from the ground. 
Over the Vines, which are forced in the summer, 
they put frames nearly as flat as those commonly 
made use of for melons. 

Hence it follows, that the construction of the 
different frames, or buildings, for the purpose of 
producing grapes, should not only vary according 
to the quantity required, but also according to the 
season in which that fruit is intended to be pro- 
duced. — The roof should be steep for early 
forcing, and flatter for the summer. 

As I have given a plan and explanation of a 
Vinery, which has constantly succeeded in pro- 
ducing good crops of grapes for more than twenty 
years, it may seem unnecessary to say more upon 
this head ; for the satisfaction, however, of those 
who wish to proceed on a less extensive and more 
economical scale, I shall suggest a few more hints 
upon this subject in another place. 

The construction of the building being deter- 
mined, the next objects which demand our con- 
sideration are the compost proper for the border, 



ON THE VINERY. 



Ill 



and the method of raising Vine-plants to furnish 
the wall. 

Bat then, as I have, in the former part of this 
work, explained myself fully on both these heads, 
a repetition of them here would be altogether 
needless and superfluous. 

We will then suppose both the wall and border 
to be complete, and plants wherewith to furnish 
them ready. 

Vine-plants raised in pots will sometimes make 
a good progress the first summer, when planted 
out for good about the month of June : but it is 
hardly possible to getlhe border in proper order 
for planting the same summer that the wall is 
built, because the ingredients of which it is com- 
posed require much time, and a winter's frost is 
of great use in causing them to incorporate, meli- 
orate, and settle. The same care will, therefore, 
be required in preserving the plants through the 
winter, as has already been recommended for those 
intended for the hot-house. And so at the prun- 
ing season, the Vine-plants intended for the walls 
should have been previously pruned down to nine 
or ten inches, as has been already directed. 

The beginning of March is a fit season for 
planting the Vines : but the choice of proper 
kinds, which has been already treated of, and the 
distance at which they should be planted, ought 
previously to be ascertained. 

It should seem that sufficient attention had not 
hitherto been given to the latter of these heads of 



112 ON THE VINERY. 

consideration, because we find it is the common 
practice to plant all the different sorts at the same 
distances 5 whereas the different degrees of vigour, 
and manner of growing of the different sorts, 
require larger or less space to be allowed, in pro* 
portion to the natural character and qualities of 
the plant. 

It happens but too often, that the space allowed 
to Vines is too scanty and insufficient, as we 
seldom see the distance between plant and plant 
greater than three or four feet. Now it is certain 
that a wall wiii soon get furnished by this close 
method of planting, and that tolerable crops of 
grapes may also be produced in a lew years ; but 
if Vine-plants be permitted to remain many years 
so close together, they will be cramped in their 
growth for want of room, and thereby rendered 
less productive. 

Suppose a wall twelve feet high, and the Vines 
planted even five feet apart, there will then, upon 
an average, be only sixty square feet for each 
plant ; and yet we know that it is possible for a 
Vine to occupy more than twenty times that space; 

I should recommend a space of from six to 
twelve feet between plant and plant, according to 
the sorts of Vines intended to be planted, that is, 
about six feet for the weak and delicate-growing 
kinds, and twelve feet for those that grow robust 
and strong. If these various sorts were judiciously 
mixed at the planting, about nine feet may be: 
allowed upon an average. 



ON THE VINERY. 



113 



The Vines thus planted, are intended in due 
time, entirely to cover the wall ; but as it is very 
desirable to obtain a crop of grapes as soon as 
possible, it will be eligible and expedient to plant 
other Vines between for immediate bearing. But 
now as these of the intermediate plantation must be 
trained very differently from the former, I shall, for 
distinction sake, call them temporary plants, and 
the others principals. One temporary plant should 
be placed in the middle of every space between the 
principals. Plants that have been two or three 
years in pots, and that will come into immediate 
bearing, are most proper for this purpose. They 
must all be planted with the same care as has 
already been recommended for Vines in the hot- 
house, and arranged close to a trellis fixed in the 
wall, and to which their shoots are to be trained. 

In planting the principals, it will be proper to 
set the plants so, that the two uppermost eyes in 
each may stand fair for the shoots going to the 
right and left : the necessity of this caution will 
be clearly explained, when I come to treat on the 
method of training. 

Hitherto I have only taken notice of planting 
the flued wall, but it will be necessary to observe, 
that a few plants may be set against the front wall 
also, in order to their being trained up the rafters. 
These may either be planted within or on the 
outside of the Vinery, as the front wall should 
stand upon arches, to afford the roots of all the 
Vines an opportunity of extending their fibres to 



114 



ON THE VINERY. 



a border on the outside. If planted on the out- 
side, the Vine-shoots must be taken through small 
holes made for that purpose under each rafter. 
Great care, however, should be had respecting the 
future management of these, to prevent their 
injuring the Vines of the flued wall ; but of this 1 
shall have occasion to speak more fully elsewhere. 

As soon as the Vines are planted, the border 
should be pricked over about three or four inches 
deep, and made smooth : then the glasses should 
be put on, as it is of consequence that the Vines 
should shoot off with vigour. Gentle fires should 
be made in an evening, plenty of air given in the 
day-time, and especially when the weather is fine 
and clear. 

The Vines will immediately begin to grow: 
the principals must be divested of all the shoots 
but the two uppermost, which are to be trained 
sideway to the right and left ; these shoots, how- 
ever, are not to be brought down to an horizontal 
position till the next winter's pruning. 

As the temporary plants are intended to occupy 
the upper part of the wall, while the principals are 
furnishing it below, let the shoots of those be 
trained upwards for that purpose. 

The Vines planted in front must be trained with 
one shoot only from each plant, exactly the same 
as has been directed for the Vines in the hot- 
house. 

If any of the Vines show fruit, the bunches 
should be pinched off as soon as they appear. 



ON THE VINERY. 



115 



From the time the plants begin to grow, they 
will require a little water once or twice a week, 
according to the state of the weather. 

As the shoots advance, they should be regularly 
fastened to the trellis and rafters : they should 
also be divested of their tendrils and laterals 
whenever they appear. It will be necessary to hoe 
and rake the border, in order to clear it from weeds 
and other noxious matter, every eight or ten days. 
For to keep the surface clean and constantly 
stirred, is of infinite advantage to the Vines, both 
on account of the sun's reflection, and as con- 
tributing to the greater purity of the air. If the 
border be permitted to grow foul, covered with 
weeds, moss, and the like, a moist and hurtful 
vapour will be generated, which will greatly retard 
the growth of the Vines. 

There will be no necessity to continue the fires 
longer than the middle of April, unless the 
weather should be uncommonly severe. And in 
the month of May plenty of air should be given 
in the day-time ; a little at night also, except 
there should be an appearance of frost; 

In the beginning of June, supposing the spring 
frosts over, and the weather favourable, the glasses 
may be entirely taken off. 

While the glasses are off, the border should be 
kept clean, and the Vines constantly watered, if 
the weather prove hot and dry. And moreover, 
as the shoots advance, they should be kept regu- 
larly fastened to the trellis. 

I 2 



116 



ON THE VINERY. 



If the foregoing directions be duly observed, the 
Vines may be reasonably expected to make a good 
progress the first summer. But as it is of great 
consequence to have the wood perfectly well 
ripened, and as it is very liable to be injured by 
early autumnal frosts, it will be advisable to put on 
the glasses in the beginning of September: should 
the weather prove mild and fine, this, however, 
may be deferred till the latter end of that month. 

When the glasses are put on, let plenty of air be 
admitted both day and night, till the end of 
October, except the weather proves very severe ; 
a little frost at night will not injure the plants. It 
is a material point that the leaves should be kept 
upon the Vines as late in the year as possible ; for 
as long as the leaves are retained, the wood con- 
tinues to receive benefit. 

As soon as the leaves are fallen, it is a proper 
time to prune the Vines ; but as the method of 
training Vines, which I am now going to enter 
upon, is quite new to the public, and because it 
pleases more, and makes a greater impression upon 
the mind, to see things represented than to read a 
description of them in words, I have given a plan, 
exhibiting the principals in six different stages. 
The temporary plants not requiring any particular 
mode of training, are purposely omitted in this 
sketch. 

The shoots of the principals must all be cut down 
to two, three, or four eyes, making choice of the 
best and boldest eye to terminate the shoot. The 



ON THE VINERY. 



117 



shoots should be brought down as near to an hori- 
zontal position, as can be without straining, and 
then tied to the trellis. 

It is easy to conceive, that every principal will 
then form a figure resembling the letter T. See 
plate iii. fig. 1. 

If the temporary'plants should be large, and been 
trained in pots before planting, which I have already 
observed, they will, in general, have made good woodi 
The shoots of these may be pruned down to from 
six to fifteen inches each, according to the strength 
of the shoot, k e. a weak shoot to six inches, if 
moderately strong to nine or ten inches, and if very 
vigorous, to fourteen or fifteen inches. When 
pruned, the shoots should be fastened to the trellis 
in regular order. 

The plants against the rafters must all, without 
exception, be pruned down to the very bottom of 
each, that is, each shoot must be cut so low, as 
only just to admit of length sufficient for its being 
fastened to the bottom of the rafter. 

It will be prudent to let the glasses remain on, 
a few days after pruning, and especially if the 
weather should be either severe or rainy. After 
the glasses are taken of£ it will be necessary to lay 
a little mulching round the bottom of each plant, 
to prevent the frost from injuring the roots. It is 
necessary also to observe, that dung newly made, 
or too much decayed, is not so proper for this pur- 
pose, as dung that is in a dead state, and rather 
strawy. Dung from the outside of hot-beds made 

i S 



118 



ON THE VlNEftY. 



in the spring, is, in general, very suitable for mulch - 
ing. This should be laid to the distance of two 
feet every way from the stem of the plant, and to - 
the thickness of three or four inches. A little 
very rotten dung may be thinly spread all over the 
border. This completes the business of the first 
season. 

As the Vines will require the same management 
the succeeding year, a repetition of these directions 
will be unnecessary. 

The principals must again be trained with two 
shoots only from each plant, and the Vines at the 
rafters with one shoot each, the same as in the pre- 
ceeding season. The temporary plants will pro- 
bably show much fruit, but all the bunches should 
be pinched off as soon as they appear, because the 
Vines would require a different management, in 
order to ripen the grapes, which would hardly be 
worth the additional expense of fuel, &c. Besides, 
the Vines will not make near so great a progress, 
if the fruit should be permitted to remain. 

If no unforeseen accident happens, the Vines 
will, in general, make extraordinary strong wood 
the second season, and the shoots may, in general, 
be suffered to grow almost to the top of the wall 
before they are stopped. 

The second year's pruning must be performed 
very differently from that of the preceding one 5 
the shoots of the principals must all be brought 
down to an horizontal position, and pruned in such 



ON THE VINERY. 



119 



a manner as to leave a space of twelve or fourteen 
inches between plant and plant. See plate iii. fig. 2. 

As the temporary plants are intended only to pro- 
duce fruit for a certain period, namely, till the princi- 
pals get sufficiently large to occupy the whole of the 
wall, they must be pruned for fruit accordingly* 
A strong shoot may be pruned to from fifteen to 
twenty eyes for bearing ; between every two 
bearers, a shoot should be pruned down to two, 
three, or four eyes, in order to keep up a succes- 
sion of bottom wood, till the principals furnish 
a full supply all along the bottom of the wall. 

If all the Vines at the rafters have grown equally 
strong, it will be proper to prune every other plant 
down to three or four eyes, and the rest to from 
twenty to twenty-five eyes each, the latter ope- 
ration being intended to produce fruit, and the 
former to make bearing wood against another 
year. 

By the end of the second year after planting, 
the Vines will have extended their rooots to almost 
every part of the border : and as at this tender age 
the roots are very liable to receive injury by severe 
frosts, I would advise the borders to be covered 
the thickness of three or four inches, with long 
dead strawy dung. Dung taken from the outsides 
of old hot-beds is exceedingly proper for this 
purpose. There is a kind of spirit in dung which 
produces warmth, and thereby prevents the frost 
from penetrating the ground, especially if the dung 
be laid to a considerable thickness. 

i 4 



Cm THE VINERY. 



This method of covering the border should be 
practised every winter, while the Vines are young ; 
but then the dung should constantly be removed 
from the border as soon as the winter frosts are 
over : a little of the very rotten dung may be per- 
mitted to remain, as this, with the addition of a 
little rotten cow-dung, should be worked into the 
border every spring, 5 Great care, however, should 

b As it is very important to know what kind of manure is the 
most proper for Vines, and also the most eligible season of ap- 
plying it, I trust the following extract will prove highly accept- 
able and satisfactory to my readers. 

" My landlord told me, that he had an intimate acquaintance, 
a Vigneron, at Verzenay, who was reckoned one of the most 
attentive and careful managers in all the country, and if I 
pleased, he would give me a letter to him, requesting him to 
give me all the information I desired. 

" This I readily accepted, and accordingly, when I arose in 
the morning, he had it ready for me. I proceeded to Verzenay, 
where I enquired for the Vigneron the landlord at Chalons had 
wrote to. I was presently shown his vineyard, with his house 
by the side of it. He read the letter, and received me with a 
certain air of hospitable pleasure. 

" We walked directly into his vineyard, which was dunging, 
in trenches dug for that purpose. This introduced a convers- 
ation on that point, in which he explained the modes and prin- 
ciples of dunging vineyards. 

" The season for dunging most approved here, is directly 
after the vintage, and to be finished before the winter sets in. 
It is all carried in on the heads of women and children in baskets. 
It is of consequence to have a dry season for the work of 
dunging, otherwise it is very badly performed. The women 
empty their baskets in trenches dug for that purpose, which are 
doing at the same time, and others spread it in the trenches, and 
cover it with mould immediately. These trenches vary ; some- 



ON THE VINERY. 



be taken not to injure the roots of the Vines ; and 
therefore, the border should not be worked deeper 
than two or three inches. This work is best per- 
formed with a three-pronged fork. 

Although many good grapes may be obtained 



times they are made along the centre of the intervals, at others 
they are dug between the plants, The sort of dung they pre- 
fer most is cow-dung, that is, the cleanings of the cow-houses, 
which are well littered with straw or stubble for that purpose : 
horse-dung is also used, but only on stiff soils. The cleanings of 
sheep-pens, littered, is much valued, and a they think the litter of 
as much consequence as the dung. The peasants, vine-dressers, 
inhabitants of villages, and, in short, every body that keeps a 
single cow, takes care of the manure, forming it regularly into a 
heap for sale, and it is bought by the proprietors of the vineyards 
at so much a basket. They reckon that from five to eight 
hundred baskets are necessary for an acre of Vines. I saw the 
baskets, and reckon them to hold about half a bushel, so that 
eight hundred baskets are four hundred bushels, which I take 
to be about twelve or thirteen common farmers' cart-loads ; and 
this manuring is repeated every four or five years. 

" The price per basket varies according to the sort of dung 
and litter, but it generally comes to five or six shillings an 
hundred, delivered in the vineyards ; but if very good, to seven 
or eight, and sometimes more has been given. • 

" Making dung is so much attended to throughout all the 
wine country, that every means are used to increase the quan- 
tity. 

" All cattle are kept in houses as much as possible, and 
littered straw is used for this ; also stubble, which is pulled 
up by hand ; rubbish-wood from forest-land, leaves of trees 
swept up, and fern from waste tracts ; every thing is applied to 
litter with the most unremitted attention. Much cattle are 
kept, especially cows. These are fed by every means that can 



ON THE VINERY. 



the third summer, and especially from the tempo- 
rary plants, yet it will be prudent to have a regard 
to future wood, rather than to the crop. 

It is an injudicious practice to endeavour to get 
an early crop from young Vines, as in that case it 
will be required to make fires early in the spring, 
which would prove very prejudicial to the Vines, 
by forcing them out at a season when much air 
cannot be given, for want of which the shoots 
would grow weak and long-jointed. 



be taken. Every weed that is picked up in the vineyards, every 
blade of grass that arises, is saved with as much care as the 
grapes, and given to the cows. * 

" Dung is, however, sometimes laid on in March, but it is not 
reckoned so proper for that work as Autumn. The quantity is the 
same at either season. Over-dunging they reckon prejudicial to 
Vines, causing them to run too much to wood, giving the wine a 
heaviness, and making it apt to grow mothery. But this depends 
on the soil ; for some lands are so deficient in natural fertility, 
that, unless they are dunged more than commonly, they will 
not yield a crop : they lay a thousand baskets on such, and 
sometimes even so far as twelve hundred. 

" I objected that this general spirit of dunging vineyards 
must rob all the common husbandry in the country ; that, replied 
he, is of no consequence, for corn will not pay for dung where 
there are vineyards to demand it. Upon my doubting this, he 
seemed to lay it down as a maxim that could not be contro- 
verted." 

Marshall's Travels, vol. iv. p. 78. 



* The whole of this paragraph merits particular attention, and 
is truly worthy the farmer s unremitted imitation, v 



ON THE VINERY. 



123 



The latter end of February, or beginning of 
March, is quite soon enough to begin to force. 
Moderate fires should be made for two or three 
days before the glasses are put on, as this will dry 
the wall, and prevent a strong steam from arising 
in the house. The border should be raked smooth ; 
and if a little fine sand be thinly sprinkled thereon, 
it will contribute to the sun's reflection, to thewhole- 
someness of the air, and give a neatness to the house. 

Plenty of air should be given whenever the 
weather will permit, and especially for the first 
ten or twelve days. This, with moderate fires, 
will cause the buds to break turgid, bold, and of 
a good colour. When a Vinery is kept warm and 
close at this critical season, the buds generally 
break pointed, weak, and of a yellowish hue. 

Vines that have been exposed to the weather, 
generally break at almost every eye when forced 
at this season. The case is different with those 
that are kept constantly covered, as has been 
observed in treating upon Vines in a hot-house. 

Many of the superfluous shoots should be rubbed 
off as soon as they appear, as this will contribute 
to invigorate the remaining shoots. And as soon 
as the bunches appear, it will be proper to go over 
the Vines, and carefully divest them of all but the 
necessary shoots. 

The shoots should not be left on the principals 
nearer together than twelve, fifteen, or eighteen 
inches ; a matter to be determined by the kinds, 
that is, whether they produce small or large leaves. 



124 



ON THE VINERY. 



Much care and judgment is also required in the 
choice and disposition of these first rising branches, 
as the beauty and regularity of the Vines depend 
entirely on a judicious disposition in training their 
branches at first. The shoots from the principals 
must all be trained in a perpendicular direction - 9 
and even supposing them very strong and vigorous, 
not more than one bunch should be permitted to 
remain upon each. These shoots may run five or 
six feet before they are stopped. 

The temporary plants will, in general, shoot 
very strong, and show much fruit. Either three 
or five shoots may be left upon those branches that 
were pruned to fifteen or twenty eyes, that is, ar 
leading shoot from the top, and one or two on 
each side, the latter should be stopped at the 
second, third, or fourth joints above the uppermost 
bunch, but the leading shoots should be suffered to 
run nearly to the top of the house. Only one 
shoot should be left upon those that are pruned 
down to three or four eyes, and this shoot must be 
stopped at the third or fourth joint above the 
bunch. 

The shoots at the rafters, that were pruned to 
twenty or twenty-five eyes each, will probably push 
at all of them ; but not more than five or seven 
shoots should be permitted to remain, even on the 
strongest, viz. a leading shoot, and two or three on 
each side. Observe, one shoot upon each should 
be left as near to the bottom as can be, as the 
17 



ON THE VINERY. 



125 



whole plant will require to be pruned down to this 
shoot the next winter. 

Only one shoot should be left upon those Vines 
that were pruned down to three or four eyes, (I 
suppose at every other rafter,) and this must be 
trained up the rafter as in the preceding year. 

In spring, the weather is frequently very vari- 
able ; and, therefore, it will be necessary that the 
gardener should pay strict attention to every part 
of the management of the Vinery himself ; and 
particularly to the fires, admission of air, and water- 
ing of the border. If these be left to the care of 
labourers, the success will be very precarious, since 
it is from an attentive, proper, and judicious ap- 
portionment of heat, air, and moisture, that we 
must look for success. 

Particular attention will be required when the 
Vines are in flower c , as a small neglect at that 

c At the time of the Vines flowering in a Vinery, &c. the air 
is impregnated with effluvia of a very agreeable scent. This 
circumstance is noted in a passage in the Canticles, ii. 13. very 
remarkable and expressive. The words are, ' The Vines with 
the tender grape give a good smell.' 

As even a very few bunches in flower are capable of afford- 
ing a sensible and very pleasing odour, it seems somewhat 
extraordinary that Sir Thomas Brown should have thought dif- 
ferently in his comment on the above text. 

" That the flowers of the Vine should be emphatically 
noted to give a pleasant smell, seems hard unto our Northern 
nostrils, which discover not such odours, and smell them not in 
full vineyards; whereas in hot regions, and more spread and 
digested flowers, a sweet savour may be allowed denotable 
from several human expressions, and the practice of the 



126 



ON THE VINERYo 



critical season, would be attended with the most 
fatal consequence. If the weather should become 
hot and dry, the flowers of many kinds of grapes 
are liable to fall off : a cold, dark season also will 
sometimes produce the same bad effect. I may 
add too, that an extreme degree of fire-heat will 
prove equally prejudicial. 

The air in the house should not, at any time, 
during the flowering season, exceed eighty-four or 
eighty-five degrees of Fahrenheit's thermometer ; 
and, in a dark cold season, should be kept up to 
sixty-four or sixty-five degrees. 

The surface of the border should be kept in a 
moist state, by being constantly sprinkled with 
water, for grapes set best in a close sultry moist 
heat. 

As soon as the grapes are grown to the size of 
small shot, the bunches of the close-growing kinds 
should be thinned in the manner already described. 

Pinch off the tendrils and laterals whenever they 
appear ; divest the Vines of all superfluous shoots 
that may be produced during the summer, that so 
they may have nothing unnecessary to support. 
Keep the shoots, as they advance, regularly fas- 
tened to the trellis and rafters, and never suffer 



ancients, in putting the dried flowers of the Vines into new 
wine, to give it a pure and flosculous race or spirit, which wine 
was therefore called 'Oivdv&ivov, allowing unto every Cadus two 
pounds of dried flowers." 

Sir Thomas Brotvns Miscellaneous Traets, page 25. 



ON THE VINERY. 



127 



them to grow in a rude and disorderly manner. 
Vines managed in a masterly manner should always 
be kept in a neat state, and therefore will require 
almost daily attendance. 

If at any time, during the months of June, July, 
and August, the weather prove very hot and sultry, 
hardly too much air can be given to the Vines. I 
have sometimes taken the glasses entirely off the 
Vines during a violent hot season, and have always 
found the grapes to swell exceedingly during such 
a constitution of the air. Besides, the Vines will 
be greatly benefited by this mode of treatment, 
and especially when there are copious dews and 
refreshing showers. It will be proper, however, 
to put on the glasses at th§ time of the ripening of 
the fruit, as there is no depending on the flavour 
of the grapes when exposed to the weather. 

It is highly proper to keep the border in a moist 
state during the time of the swelling of the fruit ; 
but when the grapes change, and become nearly 
ripe, water should be given very sparingly ; since, 
if the border were at that time kept too wet, it 
would debase the flavour of the grapes. 

As soon as the grapes are all eut, take off the 
glass frames, and give the border a very plentiful 
watering, which may be repeated two or three 
times in the space of eight or ten days, in case of 
dry weather. — From this time till the pruning 
season, the Vines will require a management similar 
to that of the preceding season. 

In pruning the principals this third season, only 



128 



ON THE VINERY. 



one general rule is to be observed, which is, to 
prune all the shoots produced from the horizontals 
down to three or four eyes each. See plate iii. 
fig. 3. 

The shoots of the temporary plants must be 
pruned according to their strength and vigour ; 
observing, however, to prune the lower shoots of 
each plant down to three or four eyes, in order to 
furnish a succession of bottom-wood. But the 
strong leading shoots may nevertheless be left to 
a pretty good length, viz, from eight or ten to 
sixteen or eighteen eyes, according to their strength ; 
by this means the upper part of the wall will soon 
become completely furnished. 

Those Vines at the .rafters, that have born a 
crop, must all be pruned down to the lowermost 
summer shoot on each, which shoot should be 
shortened to four or five eyes ; and the Vines 
between the bearers (L e. at every other rafter) 
should be cut down to twenty or twenty-five eyes, 
or, in general to about two-thirds of the length of 
the rafters. 

In the following, and all succeeding seasons, the 
Vines will require a management similar to that of 
the preceding one \ therefore a repetition will be 
unnecessary. 

As the Vines advance in age, they will certainly 
be enabled to produce every year, for a certain 
period, a larger crop of fruit : it is to be observed, 
however, that this must always be proportioned to 
the strength and vigour of the Vines. 



ON TtfE VINERY. 



129 



By this mode of treating Vines, a large crop of 
fruit may be obtained every season. The Vinery 
at Welbeck has produced constant and large crops 
of grapes for the last twenty years, and the Vines 
at this time are exceedingly healthy and vigorous. 
The strength and vigour of Vines may be retained 
even for ages, where the forcing is carried on in a 
mild and moderate degree, just to assist nature 
and our seasons, so as to endeavour to bring the 
temperature of a Vinery as near as may be to the 
climate in which Vines succeed best in the natural 
way. Gentle and moderate forcing will always be 
found to answer this end best, and at the same 
time be attended with the least expense. 

The principal thing now to be considered is, the 
method of pruning and training the Vines, and 
particularly the principals, till the wall gets fully 
covered in every part. 

Training and pruning of the principals, the next 
or fourth season, must be the same as directed for 
Vines at the back wall in the hot-house ; (see 
page 74. viz. only one shoot trained from each 
spur, which shoots must be pruned to a long one 
and a short one alternately, as is there directed. 
See plate iii. fig. 4. 

From every long shoot, i. e. those pruned to 
about four feet, five shoots should be trained the 
next or succeeding season, viz. two shoots on each 
side, and one leading shoot at top. 

At the next or fifth winter's pruning, observe to 
cut the four side shoots down to two or three eyes 

K 



130 



ON THE VINERY. 



each, and the top shoot to six or seven eyes, or, in 
general, to about one and a half feet. See plate iii. 
fig. 5. 

The shoots between the uprights must constantly 
be pruned down to two or three eyes each, in order 
to keep up a competent succession of the bottom- 
wood. 

In the following or sixth season, the training 
and pruning must be nearly the same as in the 
preceding, with this only difference, that the 
uprights having advanced one and an half feet, 
every upright will admit of two side shoots more 
than in the former year, viz. three on each side. 
See plate iii. fig. 6. 

When the Vines are arrived at this stage the 
wall will, in the next summer, be completely 
covered by the principals only ; and, therefore, 
the temporary plants should by degrees be pre- 
viously cut away to make room for them. 

Here I wish not to be understood as affirming 
that the principals will always arrive at this state 
(viz. the sixth stage) 5 at the sixth season after 
planting. — Vines are liable to impediments and 
obstructions from various causes ; and so long as 
they make weak shoots in the summer, they must 
invariably be cut short down to two or three eyes 
at the next winter's pruning, without having re- 
gard to any of the stages, as has been set forth. 

The future management of Vines, thus com- 
pletely and regularly trained, will not be very 
difficult. 



ON THE VINERY. 



131 



It is natural for Vines to produce shoots plenti- 
fully from the old wood ; therefore when any of 
the side shoots of the uprights, or the bottom shoots 
between them, by their annual progress, rise too 
much from the old wood, they should be cut out at 
the next winter's pruning ; and it will be further 
necessary to make a reserve of some new shoots to 
supply their places. 

Also, when leading shoots of the uprights ad- 
vance beyond due bonds, it will be expedient to 
cut all such shoots entirely away, down to the 
next side shoots below, which shoots should be 
trained upwards to form new leaders. 

By this method of practice, a Vine-wall may be 
constantly kept in a regular and elegant form, 
without varying much above or below the true 
and proper standard. 

In regard to the future management of the 
Vines at the rafters, it should be observed, that 
though it will not be absolutely necessary to adhere 
invariably to the rule laid down of annually cutting 
every other Vine down to the bottom of the raft- 
ers, yet it will be proper to keep these Vines from 
extending too far over the glass-frames, and thereby 
shading the house, which would tend to injure 
the Vines against the back wall. The method, 
therefore, of constantly cutting down some of them, 
and the training of one shoot from each, as has 
been already directed, will, of all others, be found 
to be the most eligible and successful practice. 

K 2 



132 



ON THE VINERY. 



It only remains for me to mention the early 
crops of choice fruits and vegetables, which may 
be obtained from the Vine-border. It is usual, in 
works of this sort, for gentlemen to promise much 
to themselves, by planting the border with stand- 
ards, half standards, and dwarf- trees of various 
kinds of choice fruits, such as peaches, cherries, 
&c. ; together with crops of strawberries, peas, 
lettuce, &c. in abundance under them. 

I confess the idea of this luxuriant profusion 
affords the mind a satisfaction truly pleasing. But 
those who pursue such modes of practice would 
do well to fortify their minds against future disap- 
pointments. 

It should be considered, that the success of the 
Vines trained against the flued wall is the first 
and principal object. A few good grapes may be 
got from the Vines at the rafters, and without 
doing any material injury, provided the Vines are 
judiciously managed; but if the Vines at the 
rafters are permitted to extend themselves too far 
over the glass-frames, or if the border should be 
close planted with tall-growing fruit-trees, the Vines 
at the wall will, by this means, be deprived both 
of sun and light, and will be thereby soon reduced 
to an undesirable state of imperfection : besides, 
by such imprudences, the border, too, will soon be 
impoverished, so that disappointments will attend 
every future prospect. 

It is certain, that the less the border is cropped 
with vegetables, &c. the better ; arid yet a few 



ON THE VINERY. 



133 



articles may be procured in the spring, without 
much damage to the Vines. And in this case I 
would recommend, that the border should be 
furnished with plants growing in pots, such as 
strawberries, rose-trees, carnations, and various 
other sorts of choice flowers ; nay, I should not 
much object to peach, fig-trees, &c. trained in 
pots. But even these should not be introduced in 
too great quantities, which would give the house 
an appearance of being crowded. To conclude 
this short business, by allowing a proper space to 
every plant, and by a strict observance of the 
foregoing rules, every thing will thrive ; and the 
general result will be both satisfactory and advan- 
tageous* 



k 8 



134 



FURTHER OBSERVATIONS . 

ON THE 

CULTURE 

OF THE 

VINE, on VINERIES, VINE-FRAMES, &c< 



It has been already observed, that there are 
various modes of constructing buildings for the 
purpose of improving the culture of Vines. 

Vineries, or Grape-houses, are sometimes built 
on commodious plans, of which the most elegant 
certainly are those which have an entire glass- 
framed roof, with one side descending to the east, 
the other to the west : the south end must con- 
sequently be glazed. As buildings of this con- 
struction are spacious, and will admit air to be 
given on every side, they are equally proper for 
forcing many kinds of fruits, as peaches, cherries, 
figs, &c. In such houses, however, the Vines 
should be trained to the rafters only, and the other 
fruits, as standards, dwarfs, &c. permitted to occupy 
the space below. But as these buildings admit the 
meridian sun only at the end of the house, they 



CULTURE OF THE VINE, &C. 135 



are very improper for producing grapes at an early 
season. 

Another kind of Grape-house is constructed on 
a plan similar to that of a single-pitted Pine-stove. 
In this, the flued wall should be about fifteen feet 
high; the roof should be slanting, and should 
cover an extent of about sixteen feet ; and a flue 
should also run from the eastern to the western 
extremity, near the front wall of the house. 
These buildings are not only well calculated for 
grapes, but also for early crops of melons, straw- 
berries, &c. 

As glass is the principal article of expense in 
erecting proper buildings for forcing, glass-frames 
should be adapted, as much as possible, to answer 
different ends and purposes. 

Where there are peach-houses, the glass-frames 
may be made useful in a double capacity, by having 
a building for Vines constructed of the same 
dimensions as those of the peach-house. For as 
peaches do not require to be covered with glass 
later than the middle of summer, a crop of grapes 
may be got by means of the same glasses after that 
season. 

Melon-frames may also be applied to a double 
purpose ; good crops of grapes may be obtained 
from Vines trained against dwarf walls, that is, 
walls about six feet high. Here a small slanting 
roof should be made of proper dimensions for the 
melon-frame glasses. In both the last-mentioned 
cases, a small degree of fire-heat would be of sin- 

k 4 



136 FURTHER OBSERVATIONS ON THE 



gular advantage, and might be applied either by 
a flued wall, the flue running through the houses 
or by cast-iron pipes, which are frequently used 
with success for this purpose. 

I have already mentioned, that in Holland it is 
customary to begin forcing Vines as early as in 
the month of November. 

The frames made use of for this winter-forcing 
are generally about twenty-five or thirty feet long^ 
about five feet wide at bottom, and at the top 
about three feet. The height generally about ten- 
feet, (the height of the Vine-wall to which the 
frame is affixed,) so that the glass-frames stand, 
nearly in a perpendicular direction. The fire-place 
is at one end, the flue runs along the bottom to - 
the opposite end, and generally returns to a 
chimney built in the middle of the frame. 

The Vines are brought from the wall, and nailed 
all along the front, close to the glass-frames, and 
are securely covered at nights : by this disposition 
of the branches, it is easy to conceive that there 
must be difficulty in moving along on the inside. 

I have seen grapes in these frames in pretty good 
perfection in the month of April, and was informed 
that they are frequently ripe in the beginning of 
March. The bunches* however, are not very 
plentiful in these early crops. The black and 
white Sweetwater are the kinds preferred for this 
early forcing. 

As this kind of forcing in a manner spoils the 
Vines, it is necessary to have the Vine- walls at 



CULTURE OF THE VINE, &C. 



137 



least five times the length of the frame, in order 
to furnish a succession of well-perfected wood. 

After the crop is over, the Vines, in the course 
of the ensuing winter, must be cut down nearly 
to the bottom, and they require a term of four 
or five years to recover themselves for another 
early crop. 

The frame described would certainly admit of 
improvement, and flued walls would also be of 
further advantage, by co-operating with the flue 
on the inside of the frame. But still, this mode 
of forcing is by no means to be recommended in 
this country. On the Continent, the sky is, for 
the most part, clear. There is almost daily sun- 
shine, and the weather is regular and settled during 
the winter season. There nothing is required but 
attention to guard against the severity of the frosts ; 
but in a climate so subject to variation as ours, the 
same method of forcing can never be approved, 
because no means have yet been discovered to 
counteract the sad effects of the frequent cloudy 
dull days which we experience, and in which a 
strong fire-heat, such as would necessarily destroy 
all future hopes, must be applied. In short, vege- 
tation cannot be carried on to any good purpose 
without the aid of the sun's heat ; and, therefore, 
though in forcing, it be easy to guard against the 
severity of the nights, yet there is no security 
against long-continued dull days, but by a strong 
fire-heat, which, at such a season, would undo alL 



138 FURTHER OBSERVATIONS ON THE 

The method of forcing Vines planted in the 
open ground, as has already been hinted, will, in 
this country, be far more advisable than the fore- 
going practice, and is more particularly suitable to 
those persons who are not possessed of any of the 
larger buildings above described. 

For this purpose the Vines should be planted 
about three feet apart, and trained in an hori- 
zontal position about eighteen inches or two feet 
from the ground. Large melon-frames may in 
this case be used to produce a late crop of grapes, 
after the melon-season is over. 

The bottom of the frame should be covered 
over with slate or tiles, to prevent the damp of 
the ground from rising, and to reflect the sun's 
rays, to the great furtherance of the grapes. 

A lining of hot horse-dung, kept constantly 
round the outside of the frame, will also tend 
greatly to accelerate the ripening of the fruit. 

The early kinds of grapes are the most proper 
for this method of forcing. 

In countries where coal abounds, the Vines are 
sometimes forced by flued walls without any cover- 
ing, but I have seldom seen good crops of grapes 
perfected this way ; the berries on the bunches do 
not ripen equally : from the constant heat and re- 
flection of the wall, the berries on the side of the 
bunch next it will ripen long before those in front, 
which will render the bunch unsightly, and hardly 
fit for the table at any season. Besides, both wall 
and border being at all times exposed to the 



CULTURE OF THE VINE, &C 



139 



weather, the fruit will become insipid in a long 
wet season. It is further to be observed, that the 
berries of many sorts of grapes are very subject 
to crack in wet weather, after which they gene- 
rally either soon decay, or become a prey to wasps 
and flies. 

In some seasons there are many kinds of grapes 
which will ripen well against common walls, and 
particularly in the southern counties of this king- 
dom. But Vines against walls, without any cover- 
ing, are liable to several misfortunes. The reflec- 
tion of the wall constantly brings out the young 
shoots at an early period in the spring : they are 
frequently injured, and sometimes totally destroyed, 
by sharp frosty nights, not unusual in the begin- 
ning of May, and which sometimes happen even 
at the latter end of that month, 

A cold summer retards the ripening of grapes 
exposed to the weather, and a wet autumn renders 
them insipid and of little value. 

In order to save expense, oiled paper is some- 
times used instead of glass ; but Vines do not 
succeed well under such a covering, nor are the 
grapes so high flavoured as when under glass. By 
the faintness of the beams of light which such a 
covering affords, the Vines will grow weak and 
long-jointed, and especially in a dull moist season, 
when much air cannot be admitted. 

When oiled paper covers are used, they should 
not be applied till the Vines begin to push in the 
natural way, and even should be used at first only 



140 FURTHER OBSERVATIONS, &0i 

to defend the Vines from the cold of the nights* 
it will be necessary they should have free air in 
the day-time, to prevent their drawing weak. 

The great damage done by oiled paper covers 
is, from the too close covering at the beginning of 
the season ; but when the Vines come into flower* 
they are not so liable to receive hurt by close co- 
vering, because the wood cannot draw weak after 
the leaves are grown to their natural size. The 
ripening of the grapes may be greatly accelerated 
by covering after this period, and more especially 
with the assistance of a little fire-heat, which maybe 
applied as has been already directed, page L36« 



141 



FURTHER OBSERVATIONS 

ON 

PRUNING, 



Ihe success of Vines depends so much on judici- 
ous pruning, that one can hardly be too explicit 
in giving directions upon this head. 

Vines trained in the regular manner already di- 
rected are much easier kept in proper order than 
those trained in the usual way. But notwith- 
standing the full directions before given, I am 
inclined to drop some further hints on the subject, 
which I flatter myself will be found of use. 

A common error in pruning Vines, and indeed 
with most kinds of fruit-trees when trained against 
walls, is the leaving too much wood. It is no 
uncommon thing to see the leaves on Vine-walls so 
much crowded as almost totally to exclude the 
sun : Vines trained up to the rafters in hot-houses, 
&c. are frequently in the same predicament. But 
when Vines are in health and vigour, the bearing 
wood, which is, in general, the shoots of the 
former year's produce, should not be crowded. 
The shoots require a space from ten or twelve 



142 FURTHER OBSERVATIONS 

inches to two feet and a half. This, however, 
depends in a great measure on the kind of Vine, 
that is, whether it produces large or small leaves. 
Now, in order to form a better judgment in this 
matter, I shall here subjoin a list of the dimensions 
of the leaves of various kinds, as taken at dif- 
ferent periods, from Vines growing in Welbeck 
garden, 



LIST of VINES, showing the Size of the Leaves, 
and the Length of the Foot-Stalks of various 
Species, taken at Welbeck. 





Diameter of 


Length of 




the Leaf. 


Foot-stalk. 


1. White Muscat of Alexandria 


- 12 inches. 8| inches, 


2. Red Grape from Syracuse - 


- 11 - 


- 6 


3. Le Cceur Grape, or Moroc- \ 


- 9J- 


- 5h 


4. Aleppo Grape - - - 


- 124- 


- 6 


5. Black Damascus - - - - 


- 11 - 


- H 


6. Black Grape from Tripoli - 


- 11 - 


- 5 


7. Golden Galician - - - - 


■ 10J- 


- 5 


8. Black Muscadel - - - - 


- 11 - 


- 6 


9. Red Muscadel - - - - 


- 10J - 


- 6 


10. White Grape from Alcobaca 


- 11 - 


- 5i 


11. White Frontinac - 


- 11 - 


- 7 


12. Grizzly Frontinac - - - 


- 11 - 


- 6J 


13. Black Frontinac - - - - 


- 12 - 


- 6£ 


14. Blue Frontinac - - - - 


- 6} - 


- 4 


15. Red Frontinac - - - - 


- 10 - 


- 6 


16. White Sweetwater - - - 


- 9 - 


- 4 


17. Black Sweetwater - - - 


- 8 - 


- SJ 


18. Black Hamburgh - - - . 


■ ISi - 


- 7 


19. Red Hamburgh - - - - 


- 11 - 


- 6 


20. White Hamburgh - - . . 


- 12 - 


- 6* 



ON PRUNING. 



143 



Diameter of Length of 





the Leaf. Foot-stalk. 






9 inches. 


5 inches. 


22. Genuine Tokay - - - - 




11 - - 


6 


23. Lorabardy - - - - - 




11£ - - 


7 


24. Smyrna Grape - - - - 




10 - - 


6 


25. Brick Grape 




6 - - 


4 


26. Black Spanish, or Alicant - 




10^ - - 


5 


27. White Muscadine, or Chasselas 


11 - - 


5£ 


/-\r\ T~> 1 1 1\ If 1 • 

28. Black Muscadine - - - 


- 


9 - - 


5 


29. Royal Muscadine, or D'arboy 


ce 


m - - 


7 


30. Malmsey Muscadine - - - 


- 


12 - - 




31. Claret Grape 


• 


6 - - 




32. Syrian Grape - 




m - - 


6 


33. Miller's Burgundy - - - 


- 


5£ • - 




34. Small Black Cluster - - - 


- 


5 - - 


3 


35. Large Black Cluster - - - 


- 


6 - - 


4 


36. White Morillon - - - - 


- 


9 - - 


5 


37. Early Black July Grape - - 


- 


6 - . 


4 


38. Cat's Grape 


- 


5h - - 


3* 


39. Black Raisin Grape - - - 


- 


10 - - 


6 


40. White Raisin Grape - - - 


- 


11 - - 


6 


41. Damson Grape - - - , 


- 


10 - - 




42. Early White Grape from 




Q 


5£ 


Teneriffe " 






43. St. Peter's Grape - - - - 




10 - - 


7 


44. Black Grape from Palestine 




10 - - 


6 


45. "White Parsley-leaved Grape, 


i 


7i - - 


4 


46. Black Lisbon 




11£ -* - 


6 


47. Greek Grape 




c i 


3 


48. White Corinth Grape - - 




5i - - 


4 


49. WTiite Muscat (from Lunel) 




12 - - 


8 


50. Cornichon 




9i - - 


5 


51. Orleans 




8 - * 


4£ 


52. Transparent 




8 


4 


53. Pearl Muscadine - - - - 




It) - - 


5* 


54. Amber Muscadine - - - 




m - - 


5 



FURTHER OBSERVATIONS 



55. Sheep's Tail (from Portugal) 

56. Humorous (ditto) - - - 

57. Deagalues (ditto) - - - 

58. Cracking Grape (ditto) - - 
Small Yellow Grape (ditto) 
White Constantia (from the ) 

Cape) ----- J 
61. Small White Grape (from) 
Naples) ----- j 
Black Switzerland - - - 
Maiden Grape - - - - 
King's brown Grape - - - 
Passe Musque - - - - 

66. Jefferies Muscat - - - - 

67. Champaign - - - - - 

68. Large Purple Grape (from^ 

Portugal) - - - - J 

69. Peruvian Eye (ditto) - - 

70. De do de Dama, or Ladies' \ 

finger (ditto) - - j 



Diameter of 
the Leaf. 

- 10 inches. 

- 11 - - 



59 
60 



62. 
63. 
64. 
65. 



10 

9 
7 

12 



11 

7 

8 
12 
12 
10£ 

11 

12 

11 



Length of 
Foot-stalk. 
5 inches. 

5 

4 



6 

7 
6 
5 

6 

6 



N. B. The above dimensions were taken, upon an average, 
from leaves of each species at a medium size. 



In pruning, the usual method is, to allow the 
shoots a certain space, indiscriminately, to every 
kind of Vine ; but surely nothing can be more 
erroneous. . 

In regard to distance, it will be easy to observe 
the foregoing rules : but the consideration of the 
required length of the shoots is a matter of more 
difficult determination. 

When Vines are in a weak state, they will always 
require to be short pruned , that is, the shoots in 

17 



ON PRUNING. 



145 



general should be pruned to two, three, or four 
eyes each, 

, And when Vines are only moderately vigorous, 
shoots should be left about a span long. This, 
however, must be understood only of spreading 
Vines that cover a good extent of walling ; for 
Vines, trained in one shoot up the rafters, in a 
hot-house, require a different treatment. 

When Vines are in extreme vigour, they always 
produce the best grapes from shoots that are left a 
great length. 

The height of a Vinery will seldom admit of 
shoots, be they ever so strong, being left longer 
than six or seven feet ; but when vigorous Vines 
are trained in one shoot up the rafters, in a hot- 
house, they may constantly be pruned to the length 
of eighteen, twenty, or twenty-two feet. A person 
unaccustomed to this practice would, from hence, 
be inclined to deem this mode absurd, and would 
naturally conclude, that the Vines must be rendered 
weak by it. It is not, however, from the length 
of the shoot, but from suffering by the next year's 
crop, that such danger is to be apprehended. 

The extreme parts of these long and vigorous 
shoots always produce both bunches and berries of 
a remarkable size. The uncommon large bunches 
that have been produced in Welbeck gardens have 
constantly come from the uppermost eye of shoots 
of the above description. 

I have already observed, that the spurs, produced 
from principal shoots, should invariably be pruned 

L 



146 



FURTHER OBSERVATIONS 



down to two, three, or four eyes, as occasion may 
require. And that when these extend too far from 
the principal shoots, which they will do in time by 
their annual progress, it will be proper to cut them 
entirely away : but previous to this, it will always be 
necessary to make a reserve of fresh shoots to supply 
their places. 

When strong old wood, that is, shoots of four or 
five years' growth, are to be cut away from any 
part of a Vine, the operation should be performed 
with a sharp knife, and the shoot should be cut off 
close to the bottom, that, when the part skins over, 
it may become smooth, and not left to grow ragged, 
as is but too generally practised. 

By the common methods of pruning Vines, the 
bole and large branches generally grow rough, 
ragged, and unsightly ; and when Vines have long 
been under an injudicious management of this sort, 
it is hardly possible to reclaim them. But by due 
care, and discreet management afterwards, it will 
not be difficult to keep the bole and large branches 
of Vines smooth, and of an agreeable appearance. 
I constantly peel off as much of the bark as can be 
gotten without injuring the Vines, and then wash 
the branches with strong soap suds ; to be applied 
with a soft brush, such as is used for common 
painting : the time of winter-pruning is the most 
eligible season to perform this operation, as then 
the Vines will not be in danger of bleeding. The 
soap suds are not only useful for giving the Vines a 
smooth and glossy appearance, but are also effica- 



ON PRUNING. 



147 



cious in destroying several species of insects that 
lodge upon them during the winter. 

When Vines, through neglect or mismanagement, 
are reduced and become weak, nothing better than 
a few small bunches can be expected from them. 
The best method to recover them, when in such a 
situation, is, by cutting them down at the winter- 
pruning to the lowermost last year's shoot upon 
each Vine. The next summer's shoots should be 
divested of all the bunches as soon as they appear, 
and the shoots should be allowed sufficient space, 
viz. from twelve or fourteen inches to two feet and 
a half, according to the kind of Vine, that is, 
whether it produces small or large leaves. When 
the shoots are properly disposed, the leaves of one 
shoot should not be suffered to interfere with those 
of the next adjoining shoot. Thus, by affording a 
free admission of sun and air, the new wood will 
be greatly benefitted. 

Vines are often permitted to run into a rude and 
disorderly state during their progress in the summer. 
And it is also too prevalent a practice to fix upon 
certain periods for pruning, or dressing them as it 
is termed. But Vines, properly managed, require 
attendance almost daily, and particularly in the be- 
ginning of summer. All the supernumerary shoots 
should be rubbed off as soon as they begin to shoot 
in the spring, and those only should be retained, 
w 7 hich will be required either for fruit or succession 
of wood. 

The Vines will be greatly benefitted by being 
l 2 



148 



FURTHER OBSERVATIONS 



thus disburthened of all their unnecessary shoots, 
which only tend to embarras them in the regular 
disposition of the new wood. 

In the summer-pruning of Vines, the use of the 
knife should be avoided as much as possible : it is 
far more eligible to pinch off the shoots with the 
finger and the thumb. The acidity of the juices 
which abound in the young shoots of Vines, cause 
an immediate tarnish to ensue and appear on the 
blade of the knife ; and this, if not poisonous, 
proves very injurious by incorporating with the 
juices in the wounded part. c 

As all the different kinds of Vines are not dis- 
tinguishable by the wood at the time of the winter- 
pruning, a person, unacquainted with the kinds, 
might easily be led into an error respecting the 
proper space which ought to be allowed for the 
shoots. If the wood should appear crowded, when 
the leaves are full grown, it will be proper to let 
it remain in that state during the season of the 
Vine's bleeding. But the superfluous wood may 
safely be taken from any part, at the time of the 
Vine's flowering, as they do not bleed at that season. 

I have already observed, that the best season for 

c The ancients were well aware of this circumstance. Virgil, 
in giving directions for summer -pruning of Vines, expressly 
says, 

" Nor exercise thy rage on new-born life, 
" But let thy hand supply the pruning knife ; 
" And crop luxuriant stragglers." 



ON PRUNING. 



149 



pruning Vines is at the time of the leaves falling ; 
because when the pruning is deferred till the spring, 
the Vines are liable to bleed on the rising of the 
sap, and especially at large incisions, where strong 
wood has been cut away ; but when Vines are 
pruned in the autumn, there will be time, during 
the winter, for the wounded parts to heal, and for 
the pores to close, before the rising of the sap in 
the spring. As Vines are sometimes greatly inj ured 
by their bleeding, it may not be deemed improper 
here to say a few words on that subject. 

Vines, pruned even in the winter months, will 
sometimes bleed a little, on the rising of the sap in 
the spring ; but if a Vine gets wounded at that 
season, it will, like the birch, bleed copiously from 
the wounded part. " It is astonishing/' says Mr. 
Evelyn, " that some trees should, in a few hours, 
" weep more than they will weigh." 

The discharge from the wounded part is, in a 
great measure, regulated by the state of the at- 
mosphere/ 

a u In order that we may have a distinct view of the motion of 
the sap, it will be necessary to reflect, that the root, stem, 
branches, and leaves, are constructed in the same manner. 
Sallows, Willows, Vines, and most shrubs, will grow in an in- 
verted state, with their tops downward in the earth. Dr. 
Bradly describes the manner of inverting a young cherry-tree, 
the roots of which will put forth leaves, and the branches become 
roots. Hence it is obvious that the nutritive matter may be 
conveyed as well by the leaves as the roots, their vascular struc- 
ture being the very same. 

" During the heat of a summer's day, all plants perspire freely 

L 8 



uo 



FURTHER OBSERVATIONS 



It is easy to stop a gentle oozing from an. old 
wound of a Vine, by applying soft clay, putty, or 



from the pores of their leaves and bark. At that time the juices 
are highly rarefied ; and' the diameters of the tracheae, or air- 
vessels, are enlarged so as to press upon and straiten the vessels 
that carry the sap. In consequence of which, their juices, not 
being able to escape by the roots, are pressed upward, where 
there is the least resistance, and perspire of the excrementitious 
parts by the leaves and top-branches in theform of vapour. When 
the solar heat declines, the tracheae are contracted. The sap- 
vessels are enlarged, and the sap sinks down in the manner of 
the spirits in a thermometer. In consequence of this change, 
the capillary vessels of the leaves and top-branches become 
empty. Being surrounded with the humid vapours of the 
evening, they fill themselves from the known laws of attraction, 
and send down the new-acquired juices to be mixed with those 
that are more elaborated. 

" As soon as the sun has altered the temperature of the air, 
the tracheae become again distended, and the sap-vessels are 
straitened. The same cause always produces the same effect; and 
this alternate ascent and descent, through the same system of 
vessels, continues as long as the plant survives. 

" The irregular motion of the stem and branches is another 
cause that contributes to the ascent of the sap. Every time 
that these parts are acted upon by the air, they are made to 
assume a variety'of angles, whereby the sap-vessels are suddenly 
straitened. The contained juices consequently receive reiterated 
impulses, similar to what happens to the blood of animals from 
the contraction of the heart. This observation may assist us in 
investigating the vegetable economy, so far as it regards the 
management of fruit-trees, and, probably, may be extended 
through out the]whole system of gardening, planting, andfarming. 

" It may be objected, that trees fixed to the wall do, not- 
withstanding, carry their sap to the extreme branches ; but it 
should be considered, that the warmth of their situation, assisted 



ON PRUNING. 



151 



warm wax to the wounded part ; I have, however, 
sometimes found, that soot, or charcoal-dust ground 



by the horizontal direction of their branches, is fully sufficient 
to propel the sap, without the undulatory motion that I have 
mentioned. 

" I beg leave to observe, that these observations are only 
intended to convey a general idea of the motion of the sap. It 
varies according to the temperature of the weather. The air 
is seldom one moment alike. The sap must, therefore, some- 
times move quick and sometimes slow. It may rise and fall many 
times in a day. Sudden heats push it upward, sudden colds 
make it fall. Thus the juices are blended, and the secretions 
forwarded. 

" The manner that the nutritive juices of the earth and 
atmosphere are conveyed into the sap-vessels remains to be 
described. And this makes a necessary part of our present 
argument, as it may assist us in finding out and explaining the 
diseases of plants from the variations of the weather. 

" The outer bark, which covers every external part of a 
vegetable, as well below as above the surface, is full of perspir- 
atory or absorbent holes. The vessels of this bark, being 
endowed with the power inherent in capillary tubes, draw up the 
moisture that is applied to their surface. From them it is com- 
mitted to the vessels of the inner bark. After receiving some 
degree of melioration, the sap is delivered to the blea. From 
the blea it passes, by anastomising canals, to the* vascular series. 
From thence to the wood, or flesh, where it receives its last 
concoction. 

" The nutritive particles, being separated by the mechanism 
of these numerous canals, are applied towards the fructification 
and increase of the plant, while the watery and excrementitious 
parts are carried expeditiously to the leaves, where they are 
perspired off in the form of vapour. It is evident, however, that, 
as water contains but few particles that are fit for nourishment, 
it was necessary that plants should have the power of imbibing 

L 4 



15% 



FURTHER OBSERVATIONS 



very fine, and mixed with soft soap to the consist- 
ence of paste, has proved more efficacious. 



a large portion of that fluid. For which reason, the sun-flower, 
considered bulk for bulk, takes in seventeen times more nou- 
rishment than a man, and, consequently, perspires more. 

" During the continuance of dry north-east winds, the leaves 
of corn are observed to grow yellow, and the early-set fruit fre- 
quently falls off. This is owing to the want of moisture in the 
atmosphere to fill the vessels of the leaves and top branches, 
whereby the fruit is deprived of nourishment. Under such 
circumstances, it is probable that wall-fruit may be preserved 
by prudently watering the leaves and top-branches during the 
heat of the day. It is, however, a singular happiness, that the 
air is at no time perfectly free from moisture. Bring a bottle 
of cold water into the warmest room, and its surface will im- 
mediately be covered with a thick dew. An air absolutely dry 
would, in a few days, annihilate the vegetable creation. 

" The air is justly said to contain the life of vegetables as 
well as animals. It is'a compressible and elastic fluid, surround- 
ing the face of the globe, and reaching to a considerable height 
above it. Vegetables do not grow in [vacuo, and animals die 
when deprived of air. It has two states, being either elastic or 
fixed. Dr. Hales observes, that in its elastic and active state, 
it conduces to the invigorating the juices of vegetables ; and, in 
its fixed and inert state, gives union, weight, and firmness to all 
natural bodies. By his experiments we are informed, that fixed 
air constitutes near one-third part of the solid contents of the 
heart of oak. It is found to bear the same proportion in peas, 
beans, and other vegetable substances. Heat and fermentation 
, render it elastic. It is again capable of being absorbed and 
fixed. Was the whole air of the universe brought at once into 
an elastic and repulsive state, every thing would suffer a sudden 
dissolution. Was it entirely fixed, then all things would be re- 
duced to an inert lump. Almighty Providence has provided 
against these extremes, and in the most wonderful manner pre- 

15 



ON PRUNING. 



153 



It is exceedingly difficult, however, to stop the 
bleeding of a recent wound, and especially when 



serves the balance. Air is to be found in every portion of 
earth ; and as it always contains a solution of the volatile parts 
of animal and vegetable substances, we should be careful to 
keep our stiff soils as open as possible to its influence. It passes, 
both in its active and fixed state, into"the absorbent vessels of 
the root, and, mixing with the juices of the plant, circulates 
through every part. Dr. Hales, in his Statical Experiments 
upon the Vine, discovered it ascending with the sap in the 
bleeding season. 

" Having demonstrated that the motion of the sap depends 
upon the influence of the air, and the power of absorption com- 
mon to all capillary tubes, it naturally follows that it cannot 
remain one moment at rest. The gradations from heat to cold, 
and vice versa, are infinite, and sometimes desultory. So must 
the motion of the sap. From the combinations of the nutritive 
particles, a number of different fluids are prepared in the same 
plant. Matter is the same in all ; but the modification of it 
makes things sweet or sour, acrid or mild. 

" The universal juice of a plant is a limpid sub-acid liquor, 
which flows plentifully from a wound made in a tree when the 
sap is rising. The Birch and the Vine yield it in great abun- 
dance. This liquor, as it moves through the innumerable small 
vessels, becomes more and more concocted, and is the general 
mass from which all the juices are derived. It may be called 
the blood of the plant. By a certain modification it produces 
high-flavoured oils, gums, honey, wax, turpentine, and even the 
constituent parts of the plant itself. How this transmutation is 
performed, remains, and perhaps ever will remain, unknown. 

' < I hope it will not be objected to me, that in this essay I 
have been too minute. In the history of nature we cannot be 
too particular. Every part of it demands our most serious at- 
tention, and every part of it repays us for the labour we bestow. 
The wings of the butterfly are painted by the same Almighty 



154 FURTHER OBSERVATIONS, &C. 



the discharge is very rapid ; as in such a case I 
have sometimes found all the above methods to 
prove ineffectual : nor will the application of either 
pitch, bees' wax, or sealing wax, (at the same time 
searing the wounded part with a hot iron,) answer 
the intended purpose. 

When a Vine bleeds rapidly the most effectual 
expedient I have hitherto been able to devise to 
stop its progress is, first, to peel off, or divest that 
part of the branch adjoining the wound of all the 
outside bark ; then with a sponge to dry up the 
moisture, and immediately to wrap round the 
wounded part a piece of an ox's bladder, spread 
over with tar, or pitch, made warm in the manner 
of a plaster. The whole must be securely tied 
with a strong thread, well rubbed with bees' wax. 

The bandage and bladder should be permitted 
to remain upon the branch for the space of three 
weeks, or a month, after the operation is performed. 



hand that made the sun. The meanest vegetable, and the most 
finished animal, are equally the care of Providence. We con- 
constantly view the wisdom of God in his works ; and yet, as 
the wise man observes, i hardly do we guess aright at the things 
that are upon the earth, and with labour do we find the things 
that are before us." 

Georgical Essays, by A. Hunter, M. D. page 79. 



155 



GENERAL OBSERVATIONS 

ON 

WATERING THE VINE. 



Although it is necessary that the situation of the 
Vine should be perfectly dry, and more especially 
in a cold climate where the winters are frequently 
very severe, yet Vines require a plentiful supply of 
water during summer, particularly in a hot dry 
season, and at the time of the swelling of the 
grapes. 

In hot countries, the Vine is said to grow the 
most luxuriant in a situation which is near the 
water*; but it is generally allowed, that the 

a The patriarchs and prophets frequently represent, in Scrip- 
ture, the flourishing state of a nation, a tribe, or family, under 
the emblem of a Vine growing near water. 

" It was planted in a good soil by great waters, that it might 
bring forth branches, and that it might bear fruit, that it might 
be a goodly Vine." Ezehiel, xvii. 8. 

" Thy mother is like a Vine in thy blood, planted by the 
waters : she was fruitful and full of branches, by reason of 
many waters." Ezehiel, xix. 10. 

" Joseph is a fruitful bough, even a fruitful bough by a well ; 
whose branches run over the wall." Gen* xlix. 22. The Vine, 



156 



GENERAL OBSERVATIONS 



flavour of the grapes, from Vines in such a situ- 
ation, is much inferior to that of grapes growing in 
a dry soil. 

I have already observed, in my directions for 
the preparation of the Vine-border, the absolute 
necessity of having drains at the bottom, to take 
off the supefluous water : by this means the border 
may be kept in a dry state during winter ; and, in 
summer, water may be given as the season and 
other circumstances may require. 

In spring, gentle and frequent waterings, in dry 
weather, generally answers better than giving them 
in greater quantities. 

When the Vines are in flower, even the frequent 
sprinkling of the flues and walks in a hot-house, 
and the border, &c. in a Vinery, will greatly benefit 
the Vines. A good heat, however, should be kept 
up at the same time, as I have constantly ex- 
perienced that grapes set best in a vaporous heat 
of between seventy and seventy-five degrees. 

In a hot-house, if the walks, &c. are sprinkled 
when there is a strong sun, the exhaled moisture 
will instantly form a kind of artificial dew, which 



indeed, is not expressly named here, but this tree, nevertheless, 
appears to be principally intended, on account of its very 
spreading nature, as appears from the two texts in Ezekiel, and 
particularly as it is remarkable for over-topping the walls it is 
planted against. See the beautiful allegory in Psalm Ixxx. of 
the over-prosperous condition of the Israelites : — " Thou hast 
brought a Vine out of Egypt." 



ON WATERING THE VINE* 



157 



is exceedingly nourishing to the grapes in their 
infant state. 

When strong fires are kept, if the flues are fre- 
quently sprinkled with water, the heat of them 
will cause a steam to arise, which will also have a 
good effect. 

When the grapes are grown to the size of small 
pease, the Vines will require a constant supply of 
water, till they are full grown. If the border be 
kept in a moderate moist state during the above 
period, the Vines will grow luxuriant, and the 
grapes will swell to a large size. b But when the 

b I have frequently had berries of various kinds of grapes, 
that have weighed between eight and nine pennyweight each. 

I shall here beg leave to remark, that the berries of all the 
different sorts are not equally ponderous in proportion to their 
dimensions. Those kinds which have thick skins, and have 
flesh of a hard and firm texture, are more weighty than the 
thin-skinned grapes, with delicate and juicy flesh. From hence 
we may reasonably infer, that the latter are most easy of 
digestion, and consequently much more wholesome. 

A round thin-skinned berry, which weighs between seven 
and eight pennyweight, will generally girth about four inches ; 
and one of the same weight, of an oval form, about three and a 
half inches. 

Although grapes of the above description may be deemed 
exceeding large in this country, yet we are informed that they 
grow to a much larger size in some parts abroad. It is even 
said, that they are sometimes as large as pigeons' eggs. 

Two illustrious travellers *, who have published their observ- 
ations on the present state of Asia Minor, in their journey 



* JEgidius Van Egmo?it, envoy from the States to the King 
of Naples, and John Heyman, professor of the Oriental lan- 
guages in the University of Leyden. 



158 



GENERAL OBSERVATIONS 



grapes are nearly ripe, the waterings should be less 
frequent, as too much water at that season would 
tend to debase their flavour. 



from Ephesus give a curious description of a prospect they 
enjoyed, of a successive course of hills and mountains extend- 
ing from thence, and of a beautiful valley at the bottom of 
them, through which the river Cayster flowed and emptied 
itself into the sea. " Among these, the lofty Tmolus rises 
eminent above the rest ; but is more distinguished for the ex- 
cellence of its wines. At the bottom of the extremest moun- 
tain near the sea, several magnificent ruins still remain to be 
seen of Sardis, the metropolis of Lydia" 

" This delightful country is now but thinly inhabited by a 
few poor Turks, and some wandering Arabs, and few wines are 
now made there but by some Greek monks, and chiefly for 
their own use. Some of these, though made with little art and 
culture, are light, generous, and very agreeable." But these 
gentlemen give a different account of a town called Sidonijah, 
which was famous for the goodness of its wines, and the quan- 
tities made there. " This town is four hours' journey distant 
from Damascus, in the extremity of a fertile extended plain, 
the see of a bishop, and entirely inhabited by Greek Chris- 
tians." 

" Some of the grapes here are of a remarkable size, as large 
as a pigeon's egg, and of a very exquisite taste ; great quanti- 
ties of them are sent to Europe, and known by the name of 
Damask raisins. The wines are not made from this kind of 
grapes, which are chiefly cultivated in their gardens, but from 
the Vines of the adjacent mountains, of which Hermon and 
Lebanon are nearest." These gentlemen say (vol. ii. page 260.) 
that the wine which they drank there was, indeed, incompar- 
able. " The best is made by the monks, who have there a 
celebrated convent. It was of a red colour, very generous, 
grateful, and so light as not to affect the head, though taken 
freely." 



ON WATERING THE VINE. 



1 59 



When the crop is gathered, the border should 
be frequently watered till the leaves of the Vines 
begin to change from green to red and yellow 
respectively. But from that time, and during the 
winter, the border should be kept in a dry state. 

I have not at any time found it necessary to 
water the leaves of Vines growing in the pine- 
stove, as is by some recommended, except such as 
have been infested with insects. But during a 
mild rain, I have frequently let down the upper 
lights of the hot-house, that the Vines at the back 
wall might reap the benefit of the shower. 

There is yet another mode of watering the 
Vine-border, which is worthy of observation. 

During winter, I have frequently watered the 
Vine-border with a thick black liquor, the drain- 
age of dunghills c ; and though this, practice was in- 

c The drainage of dunghills is the very strength and power 
of the dung ; for water, constantly filtering through stable-yard 
dung, certainly robs it of the mucilage and saline particles, with 
which it greatly abounds when newly made ; and especially 
such dung as has lain a considerable time in the stable, and 
imbibed a large portion of the urine of the horses. The saline 
particles contained in new-made dung are increased by its fer- 
mentation ; therefore the first extract obtained from the dung, 
after it has undergone its fermentation, may be justly con- 
sidered as the cream or essence of the manure. 

In most farm-yards this valuable liquor is generally permitted 
to run to waste, which is much to be regretted, and may, in 
reality, be deemed a public loss. 

The farmer would find his labours well rewarded, by con- 
veying this rich liquor to the most convenient part of his farm, 



160 



GENERAL OBSERVATIONS 



tended solely to enrich the soil, yet it is not im- 
probable but this powerful liquor, by being im- 
pregnated with saline particles, may communicate 



which might easily be done by the help of a water-cart, such 
as is used to convey water to lay the dust in the streets and 
roads, about cities and great towns. 

Manure is an article of such vast importance in husbandry, 
that the farmer ought to pay the greatest attention possible to 
the enlargement of his stock of dung. It is to be wished that 
it would become a practice to stow the farm, fold, and stable- 
yards, with leaves of trees, rotten tan, noxious weeds, saw-dust, 
moory earth, and such like materials. These should be intro- 
duced before the dunghill is formed, and should be laid to a 
considerable thickness in the lowest part of the yard, as they 
would there receive and imbibe the riches that drain from the 
dung above. 

If this method of proceeding were introduced, many farmers 
would have an opportunity of collecting materials, whereby 
they might increase their stock of dung to more than twice its 
usual quantity. 

Although soils of different qualities admit of improvement by 
various modes of practice, yet, without the aid of manure, the 
farmer would find his utmost exertions of but little value. And 
though some have endeavoured to prove that the earth, when 
duly pulverized by the action of the plough, does not require 
manure *, yet experience tells us that it is the very life and 
soul of husbandry ; and when judiciously applied on almost 
every kind of soil, its effects will seldom disappoint the ex- 
pectation of the farmer. 



* Mr. Tull, in his Netv Husbandry, tells us, that tjohere the 
ground is properly managed, manure is an useless article ; but 
his opinion is novo generally and justly exploded. 



WATERING THE VINE. 



161 



a warmth to the roots of the Vine daring the 
winter, and thereby prove serviceable in that 
respect also. However that may be, from the un- 
common vigour of the Vines at this place, I have 
been led into a belief of the utility of this prac- 
tice. But let me at the same time observe, that I 
have always applied this powerful manure (if I may 
so call it) with great caution. I have found the 
beginning of winter the most proper time for 
using this kind of manure ; and then 1 only ven- 
ture to give two or three plentiful waterings, fear- 
ing that if this were to be applied either in the 
spring or the summer, or even in too great quan- 
tities, it might tend, from its great power, to cause 
the leaves of the Vine to change from a green to 
a yellow hue. I offer this, however, only as a 
probable speculation ; for I do not certainly know 
that it would produce that effect, though used in 
summer. It seems, however, most reasonable to 
suppose, that it should be applied when the roots 
of the Vine are in a state of inaction ; as then a 
winter's rain and frost may, probably, contribute 
to qualify it, and to incorporate it with the soil. 



M 



ON 

GRAFTING. 



BOOK III. 

Grafting of Vines is a practice little known in 
this country, though the advantages resulting 
from it are many and important. 

I shall first endeavour to state some of the most 
important advantages of grafting Vines, and then 
lay down the necessary directions for performing 
the manual operations. 

First, when a wall is planted with inferior kinds 
of Vines, the usual method of stubbing them up, 
and supplying their places with better sorts, is at- 
tended with much expense and loss of time ; as in 
that case it will be necessary to renew the border 
with fresh compost mould ; and several years 
must elapse before the wall can be completely 
furnished with new Vines; but, by grafting, the na- 
ture of the Vines may be changed, without expense 
or loss of time ; for I constantly have good grapes 
from the same year's graft; and in a hot-house 
the grafts, if permitted, will frequently shoot 
thirty or forty feet the first summer. 



ON GRAFTING. 



163 



Secondly, in small Vineries, or Vine-frames, 
where it would be inconvenient at least, if not im- 
possible, in the common way, to have any con- 
siderable variety of sorts, they may be procured 
by grafting different kinds upon one and the same 
plant. A Syrian Vine, now (1789) growing in 
the hot-house at Welbeck, produces sixteen dif- 
ferent sorts of grapes. 

But what I deem the most important advantage 
is, the improving of the various kinds of grapes, and 
particularly the small kinds, which generally make 
weak wood. This may be done, as I have con- 
stantly experienced, by grafting the weak and 
delicate-growing Vines upon the stocks of those 
that have more robust and vigorous stamina. 2 

The Syrian Vine is, of all others, the most 
proper to be used for stocks to graft upon, and 
plants raised from seed of this sort are greatly 
preferable to plants raised either from layers or 
cuttings. If the seed chance to degenerate to a 
kind of wildness, the plants will still be the better 
for stocks, because they will, on that account, rise 
with greater vigour. b 

* The advantages to be gained by engrafting have appeared 
conspicuous in many instances, particularly in the small blue 
Frontinac, engrafted on the Syrian Vine at Welbeck, which has 
constantly produced well-sized handsome bunches, with berries 
almost as large as those of the black Hamburgh. 

b The trees, which of themselves advance in air, 
Are barren kinds, but strongly built and fair: 
Because the vigour of the native earth 
Maintains the plant, and makes a manly birth, 
M C Z 



164 



OX GRAFTING* 



It may, perhaps, be imagined, that stocks of the 
above description would tend to debase the flavour 
of the grapes grafted upon them ; but experience 
teaches us, that the stock does not impart any such 
quality to the fruit ; for it is well known that the 
Golden Pippin, when grafted upon a crab-stock, 
produces the highest-flavoured fruit. 

It has been asserted, that great advantages 
might or would result from grafting the Vine upon 
the cherry-stock. c 



Yet these, receiving grafts of other kind, 
Or thence transplanted, change their savage mind ; 
Their wildness lose, and quitting nature's part, 
Obey the rules and discipline of art. Virg. 
e " If a Vine be grafted on a common cherry, or any other 
of the kind, the grapes which it produces will be so remarkably 
forward, as to be ripe in the season of cherries. But it is very 
difficult to graft a Vine well on a cherry-stock, so as to make it 
thrive and flourish. The following method has, however, been 
generally successful. 

" First, bore a hole with an auger in the trunk of the cherry- 
tree ; in this hole insert the scion of the Vine, and let it grow 
there till it has filled the hole of the auger, and is closely joined 
to the cherry-tree. Then cut off the Vine-branch from the 
Vine, after which it will draw all its nourishment from the 
cherry-tree, whose sap will hasten the formation and maturity 
of the grapes, which will be ripe near ttvo months sooner than 
ordinary." * 

I have, from experience, great reason to believe, that the 
Vine and cherry will not be made to unite and incorporate, 



* A Treatise on Grafting and Inoculation ( anonymous ) , 
Salisbury, Svo. 1780; and sold by Fielding. 



ON GRAFTING. 



165 



Now though I dare not hazard the recommend- 
ation of a method founded on such chimerical prin- 
ciples, I shall be far from prejudicing my readers 
against any experiments of the sort : I do not 
assert that this process cannot succeed, but this I 
beg leave to suggest, that it would be right for 
those who choose to make the trial, not to enter- 
tain too sanguine expectations of its success. In 
a pursuit of this kind, the operator .would do well 
previously to consider the affinity that ought to 



even by inarching, which is the most certain of all the ways ot 
grafting ; and much less by the method as set forth above. For 
the cutting of the scion and stock smooth, and fitting them 
together with exactness, are the first principles in grafting t 
whereas boring with an auger will naturally bruise and tear the 
bark, and must therefore destroy these intentions-. 

" The Ceriosa [Carthusians *] stands in a fine air and plea- 
sant situation, in the midst of vineyards. They have several 
courts with cloysters, one as large as the great court of Trinity 
College, Cambridge. Each father has to his cell a pretty 
garden, some of which are very curious, having many exotic 
plants, &c 

" One of them had fish in his cistern, which ate lettuce out 
of his hands. This father had tried some experiments in graft- 
ing ; as of a Vine on a fig-tree, Jasmine on an orange, which 
had taken and grew, f All of them have some employment for 
their vacant hours." % 



* At Bologna. 

\ This account may serve to pass among monastic legends, hid 
it is too absurd to gain credit with the professional gardener. 

J Observations made in travelling through France and Italy, 
fyc. by Edward WrigH, Esq. vol. ii. page 4.35. 

M 3 



166 



ON GRAFTING* 



subsist between the stock and the scion, as plants 
will not unite and harmonize from their similar 
external appearances. It is necessary that the 
stock and the scion should be both of the same 
family, or lineage, according to the sexual system 
of botany, in order to form a substantial and last- 
ing union. 

Having pointed out some of the principal ad- 
vantages accruing from engrafting of the Vine, I 
shall now explain the method of performing the 
manual operation. 

At the pruning season, make choice of cuttings 
for grafts, or scions, from the best bearing branches 
of the sorts of Vines intended to be propagated. 
In general, the bottom part of the last year's shoot 
is to be preferred ; but in well-ripened vigorous 
wood, any part of the shoot will answer, provided 
it be not too long-jointed. The cuttings should be 
preserved in pots till the grafting season, in the 
manner already described, page 69, &c. 

The proper season to graft Vines depends upon 
their situation. Vines in a pine-stove should be 
grafted in the beginning of January, but the 
middle of March is a proper season to graft Vines 
growing in the open air. In general, Vines should 
be grafted about three weeks before they begin to 
break into bud. 

Upon small stocks, not more than one inch in 
diameter, cleft-grafting will be found the most 
proper ; but upon larger stocks whip-grafting is 
to be preferred. 



ON GRAFTING. 



167 



In both methods, much care should be taken in 
fitting the stock and scion together, and the oper- 
ation should be performed with great exactness. 

When the stock and scion are well fitted, the 
graft should be fastened with the strands of bass- 
matting, and should then be covered with clay in 
the usual way. 

Vines do not harmonize with so much freedom 
as commoner fruit ; for though the scion will some- 
times begin to push in a few weeks, yet it will fre- 
quently remain in a dormant state for two or three 
months ; and during this period, it will be neces- 
sary to strip the stock of all the shoots it may pro- 
duce as soon as they appear ; and, in order to 
preserve the scion in a vegetative state, it will be 
absolutely necessary to keep the clay moderately 
moist, which may easily be effected by wrapping it 
round with moistened moss, and keeping the moss 
constantly sprinkled with water. 

When the scion has made shoots five or six 
inches long, the clay and bandage should be care- 
fully taken off; and the clay may be removed, with- 
cut injuring the graft, when it is in a moist state. 

Vines will frequently prove successful by both 
the above-mentioned methods, but still the most 
eligible way of all seems to me to be that of graft- 
ing by approach : indeed I have seldom known 
any plants miscarry, that have been grafted this 
way. Now in this case it is necessary to have the 
plant, intended to be propagated, growing in a 
pot. Strong plants, that have been two or three 

H 4. 



168 



ON -GRAFTING. 



years in pots, are to be preferred ; but plants from 
the nursery may be potted, and grafted in the 
same season, if brought into a hot-house or Vinery ; 
for the great warmth of either will generally cause 
plants, brought out of the open air, to push with 
vigour, and to form new roots, which will support 
the plant, and greatly facilitate its forming an 
union with the stock. 

I have constantly had fine grapes, and the grafts 
have made good wood the first season, by every 
method of grafting, but particularly by the last. 
In which it is obvious that the graft has a double 
support, viz. from the stock, as well as from the 
plant in the pot. 

Xi\ this method it will be necessary to let the 
clay and bandage remain two or three months 
after the graft has formed an union ; for if taken 
off at an earlier period, the grafted part of the 
plant will be very liable to spring from the stock. 

The pot should be plentifully supplied with 
water till the month of August, when the graft 
should be separated from the plant in the pot. 
Two or three inches of wood below the bottom 
of the graft may be left, but should be taken clean 
off at the next winter's pruning. 



169 



ON THE DIFFERENT 

SPECIES OF INSECTS 

THAT INFEST 

THE VINE; 

WITH PROPER METHODS OF DESTROYING OR 
PREVENTING THEM. 



Although the Vine is not very liable to be in- 
fested with insects when growing in the open air 
in this country a , yet few plants suffer more from 
their ravages than Vines under glass, especially 
those growing in pine-stoves, 

a I believe the vineyards abroad are not generally subject 
to be infested with insects, We are informed, however, that 
there have been instances where the Vines have been so 
greatly injured as to cause a considerable decrease in the 
produce of the vintage. This, I presume, only happens in dry 
summers, and in the countries that lie near the tropics. 

" The isle of Pico has its name from the peak or high moun- 
tain upon it, This island is not only the largest, but also the 
most populous of the Azores, containing 30,000 inhabitants. 
It has no corn fields, being every where covered with vineyards, 
which have a most enchanting appearance on the easy slope 
at the foot of the mountain. The season of vintage is the 



170 



DIFFERENT SPECIES OF INSECTS 



The constant warmth kept in hot-houses during 
winter, serves to preserve the succession of various 
destructive insects from one season to another. 
I shall here mention the several sorts with which 
the Vine is liable to be infested, and then pre- 
scribe the proper methods for destroying or pre- 
venting them. 

1. The Acarus, commonly called the Red 
Spider. This species is, doubtless, the most per- 
nicious ; and as fire-heat greatly encourages its 
increase, it generally abounds in most hot-houses. 



season of mirth and festivity ; when a fourth, or even a third 
part of the inhabitants of Fyal remove to Pico with their 
families, down to their smallest domestic animals. It is affirmed 
that a quantity of grapes, which would yield three thousand 
pipes of wine, are eaten at that time ; every person indulging 
his taste with this delicious fruit, though no people are more 
sober and frugal at their meals than the Portuguese. Formerly 
the vintage produced annually 30,000, and sometimes in for- 
tunate years 37,000 pipes of wine ; but a kind of disease 
attacked the Vines some years ago, which caused the leaves 
to drop off at the time when the grapes require to be sheltered 
from the sun : I suspect this to be caused by some species of 
insect." Forsters Voyage, vol. ii. p. 597. 

" In Spain, the season of making wine is looked upon as 
a time of great festivity, and celebrated with rejoicings that 
border on licentiousness. While the vintage continues, all 
distinction and respect is forgotten : the owner of the vineyard 
puts aside his austerity with his cloak, and cries out to his 
servants, — ' Let us be merry, my companions, wisdom is fled 
out of the window.' A custom that has been preserved in 
this country ever since the Romans set footing in it." 

Carter s Journey from Gibraltar to Malaga, vol. ii. p. 397. 



THAT INFEST THE VINE. 



171 



The Acari frequently attack the leaves of the 
Vine early in the summer ; and as their increase 
in dry weather is amazingly quick and great, they 
will, without some method of controul, soon 
greatly endamage, and, in time, totally destroy 
the foliage. 

They generally reside and breed on the under- 
side of the leaves, and the infested leaves are 
very distinguishable as soon as they are attacked 
by them ; for the insect wounds the fine capillary 
vessels with its proboscis, and this causes the 
upper surface of the leaf to appear full of very 
small dots, or spots of a light colour. When the 
Acari are very numerous, they work a fine web 
over the whole under-side of the leaf, as also round 
the edges thereof ; and it is curious enough to 
observe, that they commonly carry this web in a 
straight line, from one angular point of the leaf 
to another, on which boundary line, in a warm 
day, they pass and repass in very great numbers. 

The Acari, however, do not confine themselves 
to the leaves only, but attack the bunches of 
grapes also, especially at the time when they are 
almost ripe ; and as they extract the juices from 
them, the grapes soon become soft, flabby, and 
ill-flavoured. 

2. The Thrips. This species abounds in most 
hot-houses, and is hurtful to most plants kept in 
them. It is often injurious to Vines growing 
there ; and, as I have observed, more particularly 
so to the sorts that produce white berries. 



172 DIFFERENT SPECIES OF INSECTS 

This species, however, is not confined to the 
hot-house only, but is commonly found upon 
plants growing in the open air, as also upon 
flowers. These insects are often very numerous 
upon the flowers of pinks and carnations. 

The Thrips sometimes attack the young shoots 
of Vines growing in the open air, especially those 
of weak Vines, or Vines newly planted. 

If young shoots chance to receive any injury 
by late spring frost, the tender part of the leaf 
will immediately curl up, and change to a dark- 
brown colour ; and in this state the Thrips ge- 
nerally attack them with great greediness, es- 
pecially the white Sweetwater and white Muscadine 
kinds. These sorts are generally planted against 
common walls. 

The Thrips, however, are seldom injurious to 
Vines growing in the open air, except in the 
spring ; and to those in the hot-house they are 
most hurful when the grapes are nearly ripe. They 
attack the bunches as well as the leaves, and 
commonly prey upon the extremities of the berries, 
but more particularly at the end next the foot-stalk. 
In white grapes, the part of the berry injured 
changes to a dark colour, the foot-stalk turns black, 
and the berry withers. 

3. The Aphis. The Aphides are, I believe, the 
most numerous of all the insect tribe. This species 
infests the brawny oak, as well as the minutest 
weed. What are called honey-dewsin the summer, 
are occasioned by this species of insect. The 

19 



THAT INFEST THE VINE. 



1?3 



young shoots of Vines are sometimes infested 
with the Aphides ; but as Vines generally grow 
exceedingly rapid, these insects do not often 
greatly injure them. 

4. There are two or three kinds of Cocci that 
sometimes infest the Vine, viz. the Coccus Hes- 
peridum, and the Coccus Adonidum. But as such 
instances rarely occur, and these insects are not 
very prejudicial to the Vine, I shall pass over 
them with only observing, that the latter of these 
are sometimes mistaken for the crimson-tinged 
Pine-bug. These often abound both in hot-houses 
and conservatories, and breed upon many kinds 
of plants kept in them, such as the coffee-tree, the 
oleander, &c. 

Having mentioned the several species of insects 
with which the Vine is liable to be infested, I 
shall now lay down the proper methods for de- 
stroying them. 

All the foregoing species of insects, the Acarus 
excepted, may be destroyed by a strong fumigation 
of tobacco. 

The method of fumigating hot-houses, &c. 
either by the bellows or by the smoking-pot, being 
now generally understood, it is unnecessary to say 
much upon this head ; I shall, therefore, only beg 
leave to subjoin the following observations : 

1st. It would be improper to fumigate either 
Vinery or Pine-stove, where there are Vines late 
in the spring or in the summer, because the smoke 



174 DIFFERENT SPECIES OF INSECTS 

would injure the grapes, by giving them a dis* 
agreeable flavour. 

2dly. When either a Hot-house or Vinery is 
infested with any of the above-mentioned insects, 
or when they may have been very numerous the 
preceding season, it will be necessary to destroy 
them effectually, before the Vines come into flower; 
and this may be done by fumigating two or three 
different times, at the distance of three or four 
days between each operation. 

Pine-stoves are much more liable to be infested 
with these insects than either Grape-houses or 
Vineries ; because in the latter it is usual to take 
off the glass-frames during the winter, by which 
means the insects generally perish. But the 
warmth of Pine-stoves serves to protect the insects 
through the winter, as I have already observed. 

In Pine-stoves, the Thrips are often greatly 
encouraged by many kinds of vegetables kept 
there, and particularly by kidney-beans. The 
increase of the insect upon this plant in the spring 
is so exceedingly rapid, that it is not unusual to 
see whole crops of this plant entirely destroyed by 
them. In order, therefore, to prevent the increase 
of these insects, it will be expedient, after the 
stove has been fumigated, first to remove all such 
plants as encourage them ; then to sow a fresh 
crop of kidney-beans in pots immediately, and 
these should be placed all over the flues, &c. so 
that in case any insects should have escaped the 
fumigation, the young bean-plants may attract 



THAT INFEST THE VINE. 



175 



them ; and as soon as these plants appear to be 
infested, take them away, and sow a fresh crop 
for the same purpose. 

Of all the insect-tribe, the Acari are the most 
pernicious, and particularly so to Vines growing 
in Pine-stoves ; indeed, they often prove fatal to 
them. 

Before I had discovered an effectual method of 
destroying them, it used to grieve me much to see 
the Vines often in a languishing state from these 
insects ; and as I still frequently see Vines growing 
in Fine-stoves in the same predicament, I flatter 
myself that what I have now to offer upon this 
head will not be deemed the most unacceptable, 
or least useful, part of this work. For I can assure 
my readers, that I have, by many years' experience, 
found the following method efficacious and satis- 
factory in every respect : 

To one pound of flowers of sulphur put two 
ounces of common Scotch snuff (very good tobacco 
dust will answer equally well). Let these be well 
mixed together : then take a small brush, such as 
is used for common painting, dip it lightly in the 
sulphur, then lay one hand on the upper surface 
of the leaf, and with the other draw the brush 
very gently backwards and forwards all over the 
under-side : by this means a little sulphur will be 
left on the leaf. The A cams being soft and deli- 
cate in its nature, is hereby destroyed with the 
most gentle touch. The brush also most readily 
wipes off their web as well as their globular trans- 



17$ DIFFERENT SPECIES OF INSECTS, &C. 

parent eggs, which are by a fine membrane fast- 
ened to the leaves ; and thus we are secured from 
the danger of a succeeding brood. , 

This process may to some have the appearance 
of a tedious operation ; and, indeed, when Vines 
are injudiciously trained, it certainly must be at- 
tended with great trouble : but it is very easily 
performed upon Vines trained in the regular 
method here set forth, and a single operation is 
generally sufficient for a whole season. 

I have commonly given a 'general dressing to 
the Vines in the Pine-stove at Welbeck, as soon 
as I have observed the Acari make their appear- 
ance upon any part of them ; and I have seldom 
found it needful to repeat the operation during 
the summer. 

I shall just beg to observe, that sulphur alone is 
sufficient for the above purpose ; but the small 
quantity of snuff recommended to be used along 
with it renders the mixture equally powerful and 
fatal to the Thrips also, and therefore the more 
advisable. 



177 



ON THE 

AGE AND STATURE 

OP 

THE VINE ; 

AND OF THE 

DURABILITY OF VITIGINOUS WOOD. 



There is no part of the History of the Vine so 
astonishing as that of its age and stature ; of all 
the various kinds of fruit-bearing trees that en- 
dure the climate of this island, the Vine is the 
most unlikely to exceed in either of these par- 
ticulars. Without the assistance of man, and the 
aid and support of some other tree, the Vine cer- 
tainly would be of a very humble growth a ; for, 

a " Grapes are not only spontaneous in Carolina, but in all 
the northern parts of America, from the latitude of 25 to 45 ; 
the woods are so abundantly replenished with them, that in 
some places, for many miles together, they cover the ground, 
and are an impediment to travellers, by entangling their horses' 
feet with their trailing branches ; and lofty trees are over-topped 
and wholly obscured by their embraces. From which indica- 
tions one would conclude, that these countries were as much 
adapted for the culture of the Vine as Spain and Italy, which 

N 



178 



ON THE AGE AND 



indeed, the idea one forms of a Vine-tree, in its 
rude and natural state, is exceedingly similar to 
that of a large bramble-bush b ; yet, by care and 



lie in the same latitude. Yet by the efforts that have been 
hitherto made in Virginia and Carolina, it is apparent that 
they are not blessed with that clemency of climate, or aptitude 
for making wine, as the parallel parts of Europe, where the 
seasons are more equal, and the spring not subject, as in Caro- 
lina, to the vicissitudes of weather, and alternate changes of 
warmth and cold, which, by turns, both checks and agitates 
the rising sap, by which the tender shoots are often cut off. 
Add to this the ill effects they are liable to by too much wet, 
which frequently happening at the time of ripening, occasions 
the rotting and bursting of the fruit. 

" Though the natural causes of these impediments may not 
presently be accounted for, yet it is to be hoped that time and 
an assiduous application will obviate these inclement obstruc- 
tions, of so beneficial a manufacture as the making of wine may 
prove." — 'Catesbys Natural History of Carolina, vol. i. p. 22. 

b Although the Vine makes but a mean and despicable ap- 
pearance in its rude and natural state, yet scarcely any plant 
surpasses it in elegance and beauty when trained by art. 

Vines judiciously propagated against a wall have a most 
pleasing appearance ; and if trained, as often is practised on the 
roof of a hot-house, &c. and the different kinds of grapes (with 
their various-coloured berries) are intermixed with propriety, 
there is a wonderful richness and beauty at the time when the 
fruit is near ripe. But the method of training Vines, in the 
manner of festoons, as practised in some parts of Spain and 
Italy, affords a scene superb almost beyond the powers of de- 
scription. 

" I walked leisurely the best part from Molin de Reys to 
this town with a prospect sufficiently fine all around me, to 



* Barcelona. 



STATURE OF THE VINE. 



179 



proper cultivation, we find it sometimes arrive to 
a large bulk, and in point of longevity to vie even 



put any body in mind of the Elysian fields. It consisted of an 
endless continuation of Vines, - supported by mulberry-trees 
regularly planted, the Vine-branches so disposed as to form 
rich festoons from one tree to the other. I have seen such 
festooned vineyards in some parts of Italy, especially in the 
duchies of Mantua and Modena, with this only difference from 
the Catalonian fashion, that instead of mulberry-trees, the 
Modenese and Mantuan Vines are supported by elms. 

" Think how rich the Catalonian soil must be, that affords 
nourishment not only to those Vines and mulberry-trees, but 
also to the wheat that is sown under their shade ! * Nay, there 
are vineyards in this country in which, after the corn-crop, 
they get another of some other grain. What a delightful object 
to the eyes of the honest husbandman, to see so much fertility 
come thus forth to reward his well-spent labours !" 

Barettis Travels, vol. iv. p. 73. 

It is much to be regretted that Mr. Baretti did not inves- 
tigate and describe the soil which is said to be thus prolific. 
The festoon-vineyards in Lombardy are not less elegant than 
the above, although the Vines are there trained somewhat 
differently. A celebrated author has thus described them : 



* Mr. Swinburne, in his Travels through * Spain, says, 
et Their vintages are commonly very plentiful. This autumn, 
1775, there was such a superabundance of grapes in the valley 
of Talarn, in the neighbourhood of Pallas, that 'whole vineyards 
were left untouched, for want of vessels to make or hold the wine 
in. Notice was pasted upon the church-doors, that any one was 
at liberty to take away what quantity he pleased, on paying a 
small acknowledgement to the proprietors. The best red wine of 
Catalonia is made at Mataw, north of Barcelona, and the best 
white at Sitges, between that city and Tarragona." Page 65. 

N <2 



180 



ON THE AGE AND 



with the venerable oak. Many kinds of fruit- 
trees, and even some that rise to a competent size, 
much resembling timber, are, nevertheless, exceed- 
ingly short-lived ; so that though some few of the 
mulberry^trees planted in the reign of King James 
the First may be yet in a fruit-bearing state, and 
also some of the fig-trees at Lambeth palace 



" The country of Lombardy is perfectly flat, a rich soil, 
fine pastures and corn-fields, abundance of Vines, and white 
mulberry-trees for the silk-worms, the Vines running up their 
branches. This country is the finest we saw in Italy, unless 
you'll except the Campagna Felice about Naples, 

" We observed few timber-trees,* : only elms and poplars, 
which support the Vine-branches, as I observed before, of the 
mulberry-trees. The roads are very broad and even, and most 
pleasant travelling in the summer; but some of them deep 
enough in the winter: the hedges by the road-side are many of 
them cut, and managed with a great deal of exactness. The 
Vines run up the bodies of the trees, and intermix themselves 
with their branches (alias maritant populos) ; and the extremi- 
ties are drawn out from tree to tree, and hang in festoons be- 
tween them along the road hedges. From those hedges there 
go rows of trees along the grounds, at about forty or fifty 
yards' distance from each other ; the Vines all running up their 
bodies. And here, besides the festoons hanging from tree to 
tree, the Vine-branches are extended right and left, and 
fastened to a row of stakes on each side, which run parallel to 
the trees ; and these stakes are as so many pillars, supporting 
a sort of pent-house, or oblique roof, which is formed by the 
Vine-branches on each side of the trees. Thus are the grounds 
disposed and planted on both sides the road, and the trees 
with the Vines managed in this sort of natural architecture, 
generally speaking, all over Lombardy." 

Wright's Travels, vol. i. p. 31. 



STATURE OF THE VINE. 



J81 



thought coeval with Archbishop Laud, yet these 
are no impeachment of the truth of the observation, 
since it is no uncommon thing for men to see trees 
running into apparent decay, which their own hands 
have raised and planted : it consequently is a cir- 
cumstance most remarkable, relative to the Vine, 
that it is of such a lasting duration as to survive 
many ages a 

Mr. Miller, in his Gardener's Dictionary, tells 
us, that the vineyards in some parts of Italy will 
hold good above 300 years, accounting those of 
100 years as young Vines. 

Astonishing as the above account respecting the 
age of the Vine may appear at first sight, the 
wonder will, in a great measure, cease, when we 
compare it with the following passage taken from 
Mr. Evelyn's Silva, in which that of its bulk will 
not seem less surprising. 

" The particulars were too long to recount of 
the old Platanus, set by Agamemnon, mentioned 
by Theophrastus, the Herculean Oaks, the Laurel 
near Hippocrene, the Vatican Ilex, and the Vine 
which was grown to that bulk and wpodiness, as 
to make a statue of Jupiter, and columns in Juno's 
temple : at present it is found that the great doors 
of the cathedral at Ravenna are made of such 
Vine-tree planks, some of which are twelve feet 
long, and fifteen inches broad, the whole soil of 
that country producing Vines of a prodigious 
growth. 

N 3 



182 



ON THE AGE AND 



" Such another in Margiana is spoken of by 
Strabo, that was twelve feet in circumference. 
Pliny mentions one of six hundred years old in his 
time ; and at Ecoan, the Duke of Montmorency's 
house, is a table of a very large dimension, made 
of the like plant; and that which renders.it the 
more strange is, that a tree growing in such a 
wreathed and twisted manner, rather like a rope 
than timber, and needing the support of others, 
should arrive to such a bulk and firm consistence ; 
but so it is, and Olearius affirms, that he found 
many Vines near the Caspian sea, whose trunks 
were as big about as a man." 

" Pliny speaking of the Vine, says, the ancients 
very justly reckoned Vines among trees, on account 
of their magnitude. We see now an image of 
Jupiter at PopulQnium , made out of one d , and 
incorrupted after so many ages. Also a Patera % 
at Massilia. f At Metapontum s , the Temple of 
Juno was supported by vineal columns. And even 
now, as reported, the roof of the Temple of Diana 
at Ephesus is ascended by ladders made of one 
Cyprian Vine, for in Cyprus they grow up to arr 
extraordinary size. No wood is of a more lasting 
nature." Lib. xiv. chap. 1. 

The naturalist observes afterwards, and very 
sensibly, that the above particulars are to be under- 
stood of Vines in their rude and uncultivated state, 

c A city of Italy. * A single stock only. 

e Sawn across, we must suppose, and not longitudinally. 
' Marseilles. s Metapontum is in Calabria. 

4 



STATURE OF THE VINE. 



183 



since by pruning and dressing the vigour of the 
stock is distributed and transfused into the 
branches. 

I have been informed that there are, upon the 
Barbary coast, Vines now growing of surprising 
dimensions, some of them having trunks eight or 
nine feet in circumference. If the age of these 
could be ascertained, it would, no doubt, be found 
equally astonishing. We are not informed whether 
it be any particular kind of Vine that grows to this 
amazing size, or whether the size ought not to 
be attributed to the genius of the soil and air of 
that country. 

We cannot possibly expect such surprising in- 
stances of antiquity in this country, on account of 
the unfavourableness of our climate from the 
northern situation of the island. 

Indeed we learn from history that grapes, as well 
as most other sorts of fruit, were brought by slow 
degrees, into the western parts of Europe, and 
principally from Asia and Egypt.* 



h " In the more remote ages of antiquity, the world was 
unequally divided. The east was in the immemorial possession 
of arts and luxury, whilst the west was inhabited by rude and 
warlike barbarians, who either disdained agriculture, or to 
whom it was totally unknown. Under the protection of an esta- 
blished government, the productions of happier climates, and 
the industry of more civilized nations, were gradually intro- 
duced into the western countries of Europe, and the natives 
were encouraged, by an open and profitable commerce, to mul- 
tiply the former, as well as improve the latter. It would be 

N 4 



184 



ON THE AGE AND 



The Vine, however, when planted in a soil it 
delights in will grow to an amazing size and ex- 



almost impossible to enumerate all the articles, either of the 
animal or the vegetable reign, which were successively imported 
into Europe from Asia and Egypt * ; but it will not be unworthy 
of the dignity, and much less of the utility of an historical 
work, slightly to touch on a few of the principal heads. 

" 1st. Almost all the flowers, the herbs, and the fruits, that 
grow in our European gardens, are of foreign extraction, 
which, in many cases, is betrayed, even by their names : the 
apple was native of Italy, and when the Romans had tasted the 
richer flavour of the apricot, the peach, the pomegranate, the 
citron, and the orange, they contented themselves with applying 
to all these new fruits the common denomination of apple, dis- 
criminating them from each other by the additional epithet of 
their country. 

" 2d. In the time of Homer, the Vine grew wild in the island 
of Sicily, and, probably, in the adjacent continent ; but it was 
not improved by skill, nor did it afford a liquor grateful to the 
taste of the savage inhabitants, f A thousand years afterwards, 
Italy could boast, that of the fourscore most generous and cele- 
brated wines more than two-thirds were produced from her own 
soil. J The blessing was soon communicated to the Narbonnese 
province of Gaul; but so intense was the cold to the north of 
the Cevennes, that, in the time of Strabo, it was thought im- 
possible to ripen the grapes in those parts of Gaul. § This 



* It is not improbable that the Greeks and Phoenicians intro- 
duced some neiv arts and productions into the neighbourhood of 
Marseilles and Gades* 

f See Homer Odyss. lib. xiv. ver. 358. 

X Plin. Hist. Natur, lib. xiv. 

§ Strab. Geog. lib. iv. p. 223. The intense cold of a Gallic 
winter tvas almost proverbial among the ancients. 



STATURE OF THE VINE. 



185 



pansion, even in this country. I shall beg leave 
here to produce two or three instances of Vines 
covering a surprising area of walling. 



difficulty, however, was gradually vanquished ; and there is 
some reason to believe, that the vineyards of Burgundy are as 
old as the age of the Antonines. * 

" 3d. The Olive, in the western world, was the companion 
as well as the symbol of peace. Two centuries after the 
foundation of Rome, both Italy and Africa were strangers to 
that useful plant ; it was naturalized in those countries, and at 
length carried into the heart of Spain and Gaul. The timid 
errors of the ancients, that it required a certain degree of 
heat, and could only flourish in the neighbourhood of the sea, 
were insensibly exploded by industry and experience, f 

" 4th. The cultivation of flax was transported from Egypt to 
Gaul, and enriched the whole country, however it might im- 
poverish the particular lands on which it was sown. J 

" 5th. The use of artificial grasses became familiar to the 
farmers both of Italy and the provinces, particularly the Lu- 
cerne, which derived its name and origin from Media. J The 
assured supply of wholesome and plentiful food for cattle 



* In the beginning of the fourth century ; the orator Eumenius 
(Panegyric, veter. viii. 6th edit. Delphin.) speaks of the Vines in 
the territory of Autun, which were decayed, through age, and the 
Jirst plantation of which was totally unknown. The Pagus Aro- 
brignus is supposed, by M. Danville, to be the district of Beaune, 
celebrated even at present for one of the first growths of Bur- 
gundy. 

f Plin. Hist. Natur. lib. xv. 
J Ibid. lib. xix. 

§ See the agreeable Essays on Agriculture, by Mr. Harte, in 
which he has collected all that the ancients and moderns have said 
of Lucerne. 



186 



ON THE AGE AND 



At Northallerton, in Yorkshire, there is a Vine 
now (1789) growing, that once covered a space 
containing 137 square yards ; and it is judged, 
that, if it had been permitted, when in its 
greatest vigour, to extend itself, it might have co- 
vered three or four times that area. The circum- 
ference of the trunk, or stem, a little above the 
surface of the ground, is three feet eleven inches. 
It is supposed to have been planted 150 years ago; 
but from its great age, and from an injudicious 
management, it is now, and has long been, in a 
very declining state. 

There are many other Vines growing at North- 
allerton, which are remarkable for their size and 
vigour. 

The soil is light and rich, of a dark colour, and 
inclining to sand. 

In the King's garden at Hampton-Court, there 
is a Vine of the Black Hamburgh Grape now 
(1805) growing under, and occupying the whole 
of a glass-framed roof of an unusual extent. 
When I saw this magnificent Vine in 1788, the crop 
of grapes was only moderate, and the bunches, in 
general, very small. But since then I have from 
time to time been informed of its having often pro- 



during winter multiplied the number of the flocks and herds, 
which, in their turn, contributed to the fertility of the soil." 

The History of the Decline and Fall of the Roman Empire^ 
by Edward Gibbon, Esq. vol. i. chap. ii. page 52. 



STATURE OF THE VINE. 



187 



duced most abundant crops, and of large and well- 
perfected bunches. 

At Valentine, near Ilford, in Essex, the seat of 
the late Sir Charles Raymond, Bart., there is a Vine 
now growing, whose branches extend and furnish 
the entire roof of a Pine-stove, which is seventy- 
feet long by eighteen feet broad. And moreover, 
some of the branches are trained downwards, and 
also cover great part of the back wall of the said 
building. The Vine, which is the Black Ham- 
burgh, was planted in the year 1758, and grows 
entirely in the inside of the stove. The girth of 
the main stem, at two feet from the ground, is 
about thirteen inches. 

The gardener informed me, that for some years 
past he, upon an average, has made about one 
hundred pounds per ann. of the produce of this 
tree. But at the time I saw it in the year 1788 
(and just before the grapes were ripe), the crop 
was so very moderate, that had the whole been 
sold at the high price of five shillings per lb. it 
could not possibly have made a sum equal to half 
that amount. The bunches, however,. in general 
were singularly fine, and composed of large and 
well-swelled berries. 

This extensive Vine was exceedingly robust, 
and under a very judicious management. The 
worthy gardener that planted it has, from that 
time, had it entirely under his own care. 

My esteemed and learned friend, the Rev. 
Mr. Philip Lawrents, head-master of the school 



188 



ON THE AGE AND 



at Bury, in Suffolk, has favoured me with the 
following elegant and surprising account of a Vine 
now growing there : 

January 6. 1786. 

" If credit may be given to our gardeners, the 
nature of our Bury soil is particularly favourable 
to the- gooseberry, the pear, and the Vine. By all 
these, but especially by the produce of the Vine, 
my neighbour Gervase Coe is getting money very 
fast. One Vine, which he calls the Black Cluster, 
covers forty-four yards in length, of a wall ten 
feet high. Some of the branches have been suf- 
fered to run over the wall, and cover about twelve 
yards more in length on the other side. This 
extensive plant is about five or six and thirty 
years old. But this is no datum by which we 
must calculate the proportion of its annual growth ; 
for, during near half the time of its existence, it 
was, by its proximity to places unfit to receive its 
branches, confined within very narrow limits, and 
to judge from its progress within these last seven 
or eight years, it might, if it had been permitted, 
have covered three or four times the area of wall 
which it does at present. 

" That part of the wall against which this 
Vine was first trained has a south aspect. But 
three-fourths of the walling which it now covers 
face the east, and the twelve yards over the wall 
the west. 

" As no wine is ever made of the whole produce 



STATURE OF THE VINE. 



189 



of it, and indeed none except in very backward 
autumns, the owner cannot guess at the quantity 
of juice which it might yield. The clusters or 
bunches hang very thick, and each weighs from 
half a pound to a pound. 

" The public papers having lately taken notice 
of the prolific excellence of foreign Vines, num- 
bering sometimes forty clusters on one shoot, I 
was tempted to examine my neighbour's Vine, 
and upon some vigorous shoots which had been 
left with nine or ten eyes or germs, to fill up 
vacant places, I reckoned above forty clusters. 
This will serve to give you some idea of this 
wonderful tree. At the height of one foot and 
a half from the ground, the trunk is only eight 
inches in circumference: below that pitch are 
some irregular protuberances, which it would be 
unfair to ground any calculations upon ; however, 
not to keep back any thing which tends to inform- 
ation, the circumferences, where these protuber- 
ances are the fullest, I have measured, and find 
to be thirteen inches. From this swollen part 
issue some trifling shoots ; and belonging to it 
are small stumps of other shoots, formerly cut 
down, which seem to have occasioned the irre- 
gularity here mentioned. Still lower, and within 
an inch or two of the ground, the stem girts but 
between nine or ten inches ; finally, close to the 
ground are three or four divaricating branches of 
a very moderate size, which furnish the wall with 
somewhat more than a fourth of its foliage ; so 



190 



ON THE AGE OF THE VINE. 



that by the trunk girting eight inches, is meant the 
main trunk. 

" The Vine has been pruned some weeks : the 
number of eyes left upon this year's shoots is 
various in proportion not only to the vigour of 
the shoot, but of the space also to be filled, up. 
In most places, from three to five eyes is the 
general standard ; but there are many shoots with 
from eight to ten eyes left upon them ; and at the 
extremities of the Vine, as much of the wood as 
was perfectly ripe has been left. In this part you 
have shoots with eighteen, some with twenty-two 
eyes. Each of these (if one may judge from pre- 
ceding years) will throw out a shoot, bearing upon 
an average of the shoots in the whole Vine two 
clusters and a half ; for the gardener assures me, 
that the clusters are from one to four on a shoot. 
Please to observe, likewise, that each shoot on that 
of the preceding year, which had numerous eyes 
left on, is not less prolific than the shoots of a 
smaller fraternity. Had the Vine been always 
pruned in this manner, and allowed to expand 
itself (as it has been suffered to do these three or 
four years past in particular), it is incredible what 
surface the main stem might have sufficed to 
cover. 

" The soil is a light, loose, brownish mould, 
lying about two feet thick on a loose sand, with 
coarse gravel, and at the depth of twenty feet you 
come to the water. 5 * 



191 



ON 

VINEYARDS. 



BOOK IV. 

A treatise on the Culture of the Vine would 
be incomplete and deficient, was I to omit giving 
some account of the formation and progress of a 
vineyard ; and especially in a country of which a 
part is within the vinous latitude. 3 

a The vinous latitude is said to extend between the 25th and 
51st degree in the northern hemisphere. 

It is found, by experience, that all vineyards in Germany 
situated within the 51st degree are cultivated with great ad- 
vantage ; but beyond that limit their success is dubious. 

I must here beg to remark, that the climate is various in dif- 
ferent countries, even under the same parallel of latitude. 
Also, that the seasons are much more favourable in Germany, 
Prussia, Poland, Hungary, &c. than under the same latitude in 
the parallel parts of America. And, moreover, that the seasons 
in Europe were much colder formerly than at present. A 
celebrated author has thus accounted for this phenomenon. 

" Some ingenious writers * have suspected that Europe was 
much colder formerly than it is at present ; and the most ancient 



* In particular ; Mr, Hume, the Abbe du Bos, and M. Pellon- 
tier, Hist, des Celtes, torn. i. 



192 



ON VINEYARDS. 



Vineyards are of very ancient date, and wine is 
allowed to be the first fermented liquor known to 
man. b 



descriptions of the climate of Germany tend exceedingly to 
confirm their theory. The general complaints of intense frost 
and eternal winter are, perhaps, little to be regarded ; since 
we have no method of reducing to the accurate standard of 
the thermometer the feelings or the expressions of an orator 
born in the happier regions of Greece or Asia. But I shall 
select two strong and incontestable proofs of a less equivocal 
nature. 

" 1st. The great rivers which covered the Roman provinces, 
the Rhine and the Danube, were frequently frozen over, and 
capable of supporting the most enormous weights. The bar- 
barians, who often chose that severe season for their inroads, 
transported, without apprehension or danger, their numerous 
armies, their cavalry, and their heavy waggons, over a vast and 
solid bridge of ice. * Modern ages have not presented an 
instance of a like phenomenon. 

" 2d. The rein-deer, that useful animal, from whom the sa- 
vage of the north derives the best comforts of his dreary life, 
is of a constitution that supports, and even requires, the most 
intense cold. He is found on the rock of Spitzberg, within 
ten degrees of the Pole. He seems to delight in the snows of 
Lapland and Siberia ; but at present he cannot subsist, much 



* Diodorus Siculus, lib. v. p. 349. Edit. Wessel. Herodian, 
lib. vi. p. 221. Jornandes, chap. 55. On the banks of the Da- 
nube, the wine, when brought to table, was frequently frozen into 
great lumps, frusta vini. Ovid. Epist. ex Ponto, lib. iv. 7. 9, 10. 
Virgil. Georgic. lib. iii. 355. The fact is confirmed by a soldier 
and a philosopher, who had experienced the intense cold of Thrace* 
See Xenophon, Anabasis^ lib. vii. p. 560. Edit. Hutchinson, 



ON VINEYARDS. 



193 



It has been much disputed of late, whether the 
various places in the different counties in England, 



less multiply, in any country to the south of the Baltic. * In 
the time of Caesar, the rein-deer, as well as the elk and the 
wild bull, was a native of the Hercynian forest, which then 
overshadowed a great part of Germany and Poland, f The 
modern improvements sufficiently explain the causes of the 
diminution of the cold. These immense woods have been gra- 
dually cleared, which intercepted from the earth the rays of 
the sun.J The morasses have been drained ; and, in propor- 
tion as the soil has been cultivated, the air has become more 
temperate. Canada, at this day, is an exact picture of ancient 
Germany ; although situated in the same parallel with the finest 
provinces of France and England, that country experiences 
the most rigorous cold. The rein-deer are very numerous, the 
ground is covered with deep and lasting snow, and the great 
river of St. Lawrence is regularly frozen, in a season when the 
waters of the Seine and the Thames are perfectly free from 
ice. § || 

t> " From the most early ages wine is mentioned by the his- 
torians and poets, and seems to be almost coeval with the first 
productions from vegetables : the grapes became, at first, a 
useful part of their aliment, and the recent expressed juices a 
cooling drink. These, by a spontaneous fermentation, soon 



* Buffon Histoire Naturelle, torn. xii. p. 79. 11*6. 

f Ccesar de Bell. Gallic, vi. 23. The most inquisitive of the 
Germans were ignorant of its utmost limits, although some of 
them had travelled in it more than sixty days journey. 

\ Cluverius (Germania Antiqua, lib. iii. chap. 47.) investi- 
gates the small and scattered remains of the Hercynian wood. 

§ Charlevoix Histoire du Canada. 

\\ History of the Decline and Fall of the Roman Empire, by 
Edward Gibbon, Esq. vol.i. chap.ix. p. 218. 

O 



194 



ON VINEYARDS. 



which still retain the name of vineyards, were 
plantations of Vines, for the purpose of making 
wine. 



acquiring a vinous quality, supplied them with a more grateful 
liquor, which strengthened and exhilarated their spirits after 
labour. 

" The Indians, in the same manner, discovered similar vir- 
tues in the palm-trees ; they first made incisions in the bark, 
with a view of drinking the cooling liquor which distilled from 
them ; but soon found that, by being kept in vessels, it acquired 
different and more agreeable qualities. 

" In these times they certainly drank their wine recent and 
pure, soon after the fermentation had ceased ; but observing, 
that by acquiring a greater age, it became more generous, they, 
with art and industry, endeavoured to prepare and preserve it 
for future use. This, probably, was the first origin and pro- 
gress of wine : it is mentioned that Noah first planted the Vine ; 
and that wine was offered with bread by the Patriarch Melchise- 
dech, amongst his first fruits, as a well-pleasing sacrifice to 
God. 

" The poets, who were inspired by it, celebrate its praise ; 
and, not satisfied with allowing it to be a most useful human in- 
vention, ascribe it to the gods, to Osyris, Saturn, and Bacchus, 
and call it their ambrosial nectar. 

" The greatest philosophers, legislators, and physicians, give it 
due praises, when temperately taken ; and Plato, who strictly 
restrains the use of it, and severely censures the excess, says, 
that nothing more excellent or valuable than wine was ever 
granted by God to mankind." — Barry's Observations, &c, on 
Wines, p. 27. 

c The debate arose from a Memoir of the Rev. Samuel Pegge, 
in the first volume of the Archceologia, of the Society of An- 
tiquaries, London, on the introduction, progress, state, and 
condition of the Vine in Britain. The Honourable Daines Bar- 
rington, in his Observations on the more ancient Statutes, p. 207, 



ON VINEYARDS. 



195 



As I have not the least pretension to antiquarian 
knowledge, it would ill become me to endeavour to 



was pleased to combat Mr. Pegge's notions, and to declare, 
that he takes the English vineyards " either to have been 
orchards, with Sir Robert Atkins, or rather, according to 
his own particular sentiments, currant-gardens : in short, 
any thing else but true and proper vineyards." To these re- 
marks of Mr. Barrington, Mr. Pegge replied in a second Me- 
moir, in the third volume of the Archceologia, with which 
Mr. Barrington not being satisfied, he gave in a paper on the 
subject in the same volume, to consider and answer Mr. Pegge's 
Observations ; and so the matter then rested. Mr. Pegge, 
however, has since informed me, by letter, that Dr. Stukeley, in 
Itin. p. 48, speaks of a vineyard near Chipping-Norton ; Wil- 
liam Thome, col. 2036, of another in Kent ; and that Madox, 
in his Hist, of the Exchequer, i. p. 364, writes, that the sheriffs 
of Northamptonshire and Leicestershire were allowed, in their 
account, " for the livery of the king's Vine-dresser at Rocking- 
ham, and for necessaries for the vineyard.'' He further adds, 
that the late dean of Ely, Dr. Thomas, imparted to him the 
following extracts from the archives of that church : 



£ r, d. 

Exitus Vineti 2 15 3 J 

Ditto, Vineae 10 12 2£ 

Ten bushels of grapes from the vineyard - 7 6 

SevenDoliaMusti from the Vineyard, 12 Ed. II. 15 1 

Wine sold for 112 

Verjuice - - - - - -170 

One Dolium, and one pipe filled with new"! 

wine, and supposed at Ely - - J 

For wine out of this vineyard - - - 1 2 2 

For verjuice from thence - - - 16 
No wine, but verjuice made 9 Ed. IV. 



It appears plainly, says Mr. Pegge, from these extracts, first, 
that, in the latitude of Ely', grapes would sometimes ripen, and 

o 2 



196 



ON VINEYARDS. 



enter into this debate ; and, indeed, it may seem suf- 
ficient to observe, that good wines are constantly 
made in a part of Germany, which is under the 
same parallel of latitude with many counties in 
the southern part of England ; and that, where 
the situation and soil are proper for Vines, the 
lands cannot possibly be more beneficially em- 
ployed than by being converted into vineyards. d 



the convent made wine of them, and sometimes not, and then 
they converted them into verjuice, just as it is in Derbyshire, 
where grapes, growing on the South wall of an house, will, in 
a hot summer, come to maturity, and be very good ; but, in a 
very wet or cold season, will never be fit for the table. Secondly, 
that these passages all taken together, it is impossible to un- 
derstand them of any thing else than a true or proper vineyard, 
as they never can be interpreted either of an apple-orchard or a 
currant-garden. 

Those who wish to go further into this matter may consult 
the Gentleman's Magazine, 1775, p. 513, and 1786, p. 918 ; also 
Archaeologia Soc. Antiq. London, 5, p. 309. 

d " I was particularly attentive to inquire of him * what were 
the usual produce of a good acre of Vines, and the account he 
gave was this : — The vineyard of twenty-six acres, of which he 
had the care, yielded five years ago a produce, per acre, of four 
pieces, each piece twenty-eight gallons, which sold as follows : 

£ s. d. 

Two pieces at eleven guineas f - - 23 2 

One piece at 81, - - - - - 8 

One piece at 41. 10s. A 10 

35 12 



* The Vigneron. 
-j- This is 8s. a gallon. 



ON VINEYARDS. 



197 



In this pursuit there are four things which ought 
materially to be considered, viz. 

1st. the situation \ 2dly, the soil ; 3dly, the 
kinds of Vines which are the most fitting to be 
planted ; and, 4thly, the mode of their manage- 
ment. 

First An elevated situation, where there is a 
gentle declivity to the south or south-east, is 
esteemed preferable to low grounds, which are 
generally subject to damps and spring frosts, even 
at times when the adjoining high grounds are en- 
tirely free from both. 

A vineyard should be well sheltered to the 
north, as also to the N. W. and N. E. In an 
hilly country there are generally many favourable 



The next year's produce was, 

£ s. d. 

Two pieces at 121. 24 

Two pieces at 91. 18 

One piece - - - - - - 50 

47 

" In general, the produce varies between 30 and 501. In 
some favourable spots, highly managed, and in a good season, a 
produce of from 60 to 701. an acre has been known. 

" As to the expenses, they are not so easily calculated; for 
I could not get him to be explicit, nor did I clearly understand 
all his terms." 

Travels through France and Spain in the years 1770 
and 1771? by Joseph Marshall, Esq. vol.4, p. 92. 
o 3 



198 



ON VINEYARDS. 



spots where nature has given important advantages, 
and these should be still further improved by art. 

Plantations of forest trees, judiciously formed, 
would contribute much to give warmth and shelter ; 
but these should not be placed too near the Vine- 
yard, so as to confine the air, which would prove 
very prejudicial. 

We are informed that, in wine countries, vine- 
yards are not only confined to gentle declivities, 
but that they often are formed on slopes on the 
sides of hills and rocks, which are sometimes so 
steep as even to border upon precipices : and that 
vineyards, thus situated, produce grapes uncom- 
monly rich, yielding wines of the most excellent 
quality. e 

I am informed, too, that the hills in the counties 
bordering upon the English channel, have, in 
general, declivities tending to the south f : a cir- 

e In the neighbourhood of Piera, there is an eminent hill, 
the southern side of which is so steep, that people are obliged to 
lay hold of ropes fixed to strong poles, in order to keep them- 
selves upright, while they stalk from Vine to Vine, to pluck the 
grapes that cover all that side. Should they trust themselves 
there without the help of those ropes, the least remissness of 
attention in stepping might cause a very mischievous tumble. 
I wonder how people could take it into their heads to plant 
Vines on so inconvenient a spot : but the trouble of the vint- 
agers, is very well repaid by the goodness of those grapes, which 
yield the most excellent wine that is drank in Catalonia." — 
Barettis Travels, vol. 4. p. 72. 

f It is a general and received opinion, that this island was 
originally united with, and formed a part of, the continent. 



ON VINEYARDS. 



199 



cumstance of the greatest importance respecting 
the plantation of Vineyards. 

Secondly. As I have, in the former part of this 
work, taken notice of the soil proper for Vines, it 
may seem unnecessary here to enlarge upon that 
head. I shall, however, just observe, that the 
Vine delights in such gravelly and rocky soils as 
we frequently find on the sides of steep hills and 
rocks : and that it has sometimes been known to 
flourish among mere stones and gravel. s 



The similarity of the different strata, which, it is said, form 
the land on both sides of the British channel, serves to confirm 
us in this belief. 

Moreover, on the south coast of England the rocks have a 
southern aspect ; but on the opposite coast of France, I am told, 
they incline to the north. From thence it is reasonable to 
conclude, that at the deluge the horizontal stratum (or isthmus) 
was broken between these countries, and the bed or middle of 
the channel falling lowest, the sea naturally flowed into it, and 
formed what is now called the British Channel. 

s " Concerning the soil proper for Vines, I shall give the 
first hint from that ingenious and candid piece of Mr. Law- 
rence's, where, with so much good reason, he tells us, that he 
cannot easily be brought to think that any soil or situation 
can be too dry for the roots of the Vine, after having seen at 
Barnvoall, near Oundle, in Northamptonshire, a flourishing Vine 
grow, from between the joints of an old castle wall, near twenty 
feet high from the ground, which, he was told, produced ad- 
mirable grapes when it was well managed." Netv Improve- 
ments of Planting and Gardening, by Richard Bradley, 
F.R.S. p. 187. 

To the above, the following account from a celebrated author 
may be added : 

o 4* 



200 



ON VINEYARDS. 



Hence it will appear that the introduction of 
vineyards into this country would have no bad 
effect respecting agriculture, because all strong 
and deep lands which are best adapted for tillage, 
are the most unsuitable for vines. 

Permit me to add, that, besides gentle declivities 
and light soils, such as are proper for vineyards h , 
Vines grow in situations and soils where the lands 
could hardly be rendered profitable any other way. 
And thus, though the Vines would not grow robust 
on steeps of poor gravelly and rocky soils, still 
they would be more prolific than Vines planted on 



" At Malaga, the great mart of wine and fruit, the north 
and east approach is hemmed in by mountains ; these present, 
from the town, a most barren and unpromising prospect, their 
tops being immensely high. It is in these iron-looking 
mountains, and among these peeled (i. e. bald) rocks, where 
there is no appearance of soil or earth, that grow annually so 
many thousand ton of exquisite wine, and astonishing quantity 
of Moscatel raisins." Carters Journey from Gibraltar to Malaga, 
11. p. 387. 

h Although it be not difficult to determine what soil is 
properly adapted to promote the growth of the Vine from its 
external appearance, yet there is something in respect of its 
nature, so deeply hidden from us and unknown, as not to be 
developed but by the quality of the wine. 

I have been informed, that the rich Hungarian wine, so 
universally esteemed for its peculiar flavour, is made only in 
a very small district near Tokay ; and that the adjoining vine- 
yards, where both soil and situation are apparently the same, 
and although planted with the same kind of grape, produce a 
wine not only much inferior in its quality and excellence, but 
also very dissimilar in its colour and appearance. v 



ON VINEYARDS. 



rich lands, and the fruit would be greatly pre- 
ferable. 

Thirdly. The success of a vineyard in this 
country would most essentially depend on the 
kind of vines there propagated. 

I believe it has been a prevailing, but surely an 
erroneous notion, that the sweet early kinds of 
grapes are the best to plant for the purpose of 
making wine in this country. And that most or 
all of the modern trials have been made from 
Vines brought from France. 

Among the abundant variety of grapes 1 I doubt 
not but there are peculiar sorts, which are by 
nature singularly adapted to make wines in differ- 
ent climates. 

Thus, the sorts of grapes propagated in the 
Madeira and Canara islands might not be found, 
if tried, to make good wines in France. 

Hence, as the southern part of this island is 
almost on the verge of the vinous latitude, it 
should seem reasonable to suppose, that there 
would be the greatest probability of success from 
those kinds of grapes which have been known to 
thrive and prosper best in the most northern 
latitudes. I should, therefore, recommend the 
kinds of Vines cultivated in Germany ; and par- 
ticularly the sort producing the grapes of which 

» Mr. Swinburne observes there are forty sorts of grapes in 
the diocese of Syracuse. 

Swinburne's Travels in Sicily, 11. p. 3^2. 



202 



ON VINEYARDS* 



the Rhenish wine is made, in preference to any 
kind cultivated in France. 

I have remarked above, that the early sweet 
kinds of grapes are improper for making wine in 
this country : my reason is, that though such 
grapes yield a sweet juice, it is not calculated to 
undergo fermentation. 

It is found, by experience, that good-bodied, 
or generous wines, can be made from grapes of an 
austere taste, and that, too, even before they are 
quite arrived at a state of maturity. But then 
wine, from such crude grapes, requires to be kept 
to a good age. k 

The case is similar with respect to apples. It 
is well known that the sweet kinds of apples which 

k " But that we may answer every objection that may be 
made against planting Vineyards in England, give me leave to 
recite what I have heard relating to making of liquors with 
unripe and sour fruits. In Devonshire a gentleman made a 
vessel of verjuice, of crab, or wilding apples, which being 
placed in his cellar among other liquors, was not used till 
about three or four years afterwards, and was then found to 
be so palatable and exceeding pleasant, that he now prefers 
the liquor made of such wilding sour fruit (after it has had 
time to digest) to any cyder of that country. So I have known 
verjuice made of half-ripe grapes, that after two or three years 
keeping in a vessel, has become delicate wine ; and the Rhenish 
wines, when they are newly made, are so sour, that they are 
not fit to drink ; but after several years' standing, afford us that 
incomparable liquor which is called Old Hock ; and, on the 
contrary, sweeter liquors are apt to turn sour by keeping." — 
New Improvements in Gardening, by Richard Bradley, F.R.S. 
p. 177. 



ON VINEYARDS. 



203 



ripen in the summer months, are very unfit for 
the making of cyder. And that the noblest cyder 
(such as the Styre and Cockagee) is made from 
apples not much better than wildings. 

Fourthly. I shall not undertake here to give 
general directions for the management of a vine- 
yard > the method of raising Vine-plants, and the 
common process of a vineyard, as practised abroad, 
having been already delivered to the public by 
much abler pens. However, I shall beg leave to 
offer a few ideas on the subject, and particularly 
on the mode of training the Vines. 

As even the most southern parts of this island 
are (as I have observed) but nearly on the verge 
of the vinous latitude, every possible advantage 
should be consulted respecting the formation and 
management of a vineyard here. 

The vineyards abroad are formed by planting 
the Vines in rows, and by training them in a 
perpendicular direction. But in this country 
I should greatly prefer the mode of training the 
Vines in a lateral or horizontal form, similar to 
# the method practised in Holland, with Vines in 
frames, as I have already hinted, p. 110. and 136. 
There would be little difficulty in this method, as 
the Vines would readily be trained along small 
poles, not thicker than those used for hops : these 
should be fixed nearly parallel to the ground. 
Vines thus trained would derive, I apprehend, 
many advantages, not only by means of warmth 
and shelter, but that they would most easily also 



ON VINEYARDS. 



be protected from spring frosts, by applying the 
boughs of trees, particularly evergreens. The 
grapes also, let me observe, would be greatly 
benefited by the reflection of the soil under- 
neath. 

When Vines are intended to be planted on the 
steeps of hills, and on the sides of rocks, the 
ground should be prepared and formed in the 
manner of steps, as in plate v. 

The Vines should be planted near the angle a, 
and trained by stakes upwards, from a towards b. 

It will be absolutely necessary that the ground 
should be lower at the angular point a, of every 
step, than at b ; for without this care, the Vine- 
plants would lose the advantage of such rains 
as fall hastily and perpendicularly. 

It is easy to conceive what advantage Vines 
would gain from a situation thus planned, since 
the back from a to b would be nearly equal to 
a wall. 

The expense attending the formation of the 
ground cannot be very considerable. The work 
should be begun at the top, and the soil taken 
out should be thrown down the hill. 

I should have observed, that it would be 
further beneficial to have a little good soil put 
in at the angles before the Vines are planted : and 
also, that all hills of a southern aspect, and com- 
posed of either slate, gravel, scaly rock, or lime- 
stone, are very proper to be planted with Vines. 

In a dissertation on the growth of wine in 



ON VINEYARDS* 



205 



England, by F. X. Vispiie, printed at Bath, I786, 
the ingenious author informs the public, " That 
in September, 1782, he hired a piece of ground 
at Wimbledon ; that in March, 1783, he planted 
it with Vines ; that his intention was then to train 
the shoots of them (as he has since done at Chelsea) 
upon the ground in their natural positions, like 
the Vines of melons and cucumbers ; and that 
he hopes to make good wine with well-ripened 
grapes, almost every year." 

Mr. Vispre does not arrogantly assume the 
invention of this method to himself, but very 
candidly acknowledges that he pursued and prac- 
tised it in consequence of the following hint from 
that great and sagacious philosopher Lord Chan- 
cellor Bacon : " The lowness of the fruit-boughs 
makes the fruit greater, and causes it to ripen 
better ; for we always see in apricots, peaches, and 
mello-cottons upon a wall, the largest fruit is 
towards the bottom ; and in France, the grapes 
that make the wine, grow upon low Vines bound 
to small stakes, while the raised Vines in arbours 
make verjuice." 

He adds, " It is reported, that in some places 
Vines are suffered to grow like herbs, spreading 
upon the ground, and the grapes of these Vines 
are very large ; it were proper to try whether 
plants usually sustained by props, will not bear 
large leaves and fruit, if laid along the ground, as 
hops, ivy, woodbine," &c. 

This last citation, says Mr. Vispre, from the 



206 



ON VINEYARDS. 



works of the Chancellor, shows very clearly that 
the Rev. Mr. Le Brocq. is under a mistake, when, 
in his description of the methods of planting and 
training all kinds of fruit-trees, Vines, &c. (for 
which his Majesty's Letters Patent have been 
granted to him,) he says, p. 4. " I sincerely re- 
quest they will accompany me in my illustration 
of my new methods of horticulture and fruc- 
tification." 

This method, according to the description, is, 
to train all sorts of fruit-trees or Vines upon or 
near the ground. Says Mr. Vispre, " I do not 
know whether the above method, suggested by 
Lord Chancellor Bacon, was tried by any person 
before myself ; but I believe Mr. Le Brocq less 
entitled to call it his, than I am tocall it mine, 
since I have practised it with success these two 
last summers. 1 I never dreamt of monopolizing 
that method ; I was sufficiently satisfied with the 
prospect of being the restorer of Vineyards in this 
country : but that I might not lose the honour 
of being deemed such, in May, 1784, 1 presented 
to the Society for the encouragement of Arts, &c. 
a plan adapted to this climate, for cultivating 
Vineyards ; and afterwards left open my Vine- 
yard to the inspection of the curious. 

" The laying the plants in the ground every year, 

i Fruit-trees of various sorts have been trained in the above 
described horizontal form in the gardens at Welbeck more than 
fourteen years. 

14 



ON VINEYARDS. 



207 



and training the shoots upon it, was in that plan 
the first article. At the end of the year I gave an 
account of the first experiment to Mr. More, 
secretary to the society. 

" I have done the same lately of the second 
year. This last season having proved more favour- 
able than the preceding one, and the shoots of 
the Vines having been laid for the second time, 
the grapes were considerably larger than those of 
the same kind growing on a south wall, and 
ripened as I said before." 

Mr. Vispre produces many instances of wine 
having been made in various parts of England , 
some of which I shall here beg leave to transcribe. 

" Mr. Bradley, Professor of Botany in Cam- 
bridge, in his Dictionarium Botanicum, art. Vitis, 
says, ' I cannot help mentioning how our poor 
soils might be improved by making of Vineyards ; 
a good instance of which is at Mr. John Warner's, 
a gentleman of Rotherhithe, near Southwark, 
who makes good wine from his own Vineyards/ 99 

" Stephen Switzer, in vol. ii. p. 226, of his 
Ichnographia Rustica, published in 1742, says, 
that Vineyards may be so cultivated in England, 
as to produce large quantities of grapes, and those 
so well ripened, as to afford a good and substantial 
vinous juice, needs no demonstration ; when in 
several parts of Somersetshire there are, at this 
time, flourishing Vineyards, and the Vineyard of 
the late Sir William Basset, in that county, has 
annually produced some hogsheads of good-bodied 



208 



ON VINEYARDS, 



and palatable wine, which I have been credibly 
informed by gentlemen who have drank consider- 
able quantities of it with the greatest satisfaction.' 9 

" Bartholomew Rocque, a gardener at Walham 
Green, made wine for thirty years from a Vine- 
yard he had planted in a common field garden \ 
and although the ground was flat, the wine was as 
good as that of Orleans or Auxerre, in the judg- 
ment of some acquaintance of mine still alive." 

" Dr. Hales, in vol. iv. of his Complete Treatise 
on Practical Husbandry, written equally for the 
service of the farmer and country gentleman, 
says, p. % 6 This we can say with certainty, that 
very good wine may be made in England, and 
that in many parts of the kingdom there are pieces 
of land which may be turned to some account this 
way, at a small expense ; and others, which will 
answer to a more chargeable preparation, in such 
a manner as to make the farmer very happy.' " 

And again, he says, in p. 11, "I have drank 
with the distinguished and eminent Dr. Shaw, 
wines made under his own care, from a little Vine- 
yard behind his garden at Kensington, which 
equalled many of the lighter wines of France j 
and while due care was taken of the Vineyard at 
Hammersmith, a great deal of very good wine was 
obtained there for sale, yet neither of these were 
favourable spots." 

" The Bath Vineyards might serve as a better 
example for the husbandman, who should consider 
only profit from them \ the juice of the grapes was 



ON VINEYARDS. 209 

sold there as it was pressed from the fruit, and the 
owners had no further care than managing the 
ground and gathering. 

" In one of these instances there was excellent 
wine made for the table ; in the other, a profitable 
kind for sale ; and, in the third, no more trouble 
was allowed to this than the farmer usually afforded 
to his slighter products ; yet they all answered, 
when well conducted. The two last might have 
been better managed, and their profit rendered 
three-fold. We speak of what we know with cer- 
tainty, having seen and examined them all. 

« I have known," says Mr. Hanbury, " good 
wine made of grapes growing in England, and 
have drank our Burgundy no way inferior, as my 
taste could find out, to that noted wine which we 
have constantly imported from that country. 
Doubtless, therefore, there are some soils and situ- 
ations that will suit Vines, and cause their fruit to 
ripen properly here. When a person is possessed 
of such a spot, then may he proceed to plant it as 
a Vineyard, otherwise he will find his labour and 
expense thrown away." — Complete Body of Gar- 
dening, vol. ii. p. 783. 

As modern instances impress the mind more 
forcibly than such as are more ancient, I have re- 
served the account of the success of the Vineyard 
at Pain's-hill, for my last and most convincing 
illustration. It is thus elegantly introduced by 
Sir Edward Barry, in his celebrated Treatise on 
Wines, p. 468. 

p 



210 



ON VINEYARDS* 



" From the history of the ancient and modern 
wines, we may be capable of forming a more 
true judgment of the various nature and qualities 
of wines, which, in the general, are chiefly owing 
to the climate and soil It is very remarkable that 
the grapes of all Vines, planted within the fifty - 
first degree of the northern latitude, acquire such a 
degree of strength, as renders them fit for pro- 
ducing good wine, in which the terrene and saline 
principles prevail, though they are more refined 
and corrected as they advance to maturity ; but 
as the climate advances more to the south, they 
acquire more strength, and the oleaginous and 
spirituous principles prevail, and in any consider- 
able quantity cannot be salutary without being 
diluted with water ; on which account the wines 
produced in temperately warm climates, where the 
principles are more equally blended and united, are 
more light, and though generous, more salutary, and 
agreeably adapted to promote social happiness, than 
those produced in either extreme : such are par- 
ticularly the French? Hungarian, Italian, and some 
of the Spanish and German wines. 

" It is a just observation, that one half of Ger- 
many, which is to the north of the vinous latitude, 
is entirely destitute of any good wine, while the 
other half abounds with fertile Vineyards, and a 
variety of good wines ; and likewise shows, that 
a very moderate addition to the warmth of the 
climate is sufficient to produce excellent wines ; 
in which the soil principally, with other circum- 



ON VINEYARDS. 



211 



stances, has at least an equal influence with the 
warmth of the climate, and in some instances a 
greater, in giving the peculiar grateful qualities, 
for which some wines are distinguished. Of this 
several instances are known, where not only the 
same climate, but in places very near adjacent, 
from the same Vines, and in the same situation, 
and aspect to the sun, very different wines are 
produced, which can be only owing to the soil. 

" From hence it is evident, that good wines 
may be made in several parts of England, which 
are within this vinous latitude. 

" The ingenious Mr, Miller shows, from ancient 
records, that in many parts of England, and par- 
ticularly near abbeys and monasteries, good wines 
were made, and that these places are still distin- 
guished with the name of Vineyards; but how 
they were rooted up and neglected, there are no 
clear accounts left. He likewise observes, that 
an obstinate prejudice has prevailed against making 
any farther trials, from some improper ones made 
near London, where the soil is not friendly to the 
Vines, and where the wines were so injudiciously 
made, that under the same disadvantages neither 
those of Italy or France would have succeeded. 
He, therefore, with his usual modesty and candour, 
gives his opinion, founded on some trials, which 
he had seen made, and the instructions he had re- 
ceived from several persons abroad, who cultivated 
Vineyards for their own use, and that of their 
friends, and who have been very exact in observ- 

p 2 



ON VINEYARDS. 



ing the several methods of practice among the 
Vign erons of those countries ; from whence he 
hopes, that the prejudice which still prevails against 
any project of this kind might be removed, or at 
least suspended, until some farther trials shall have 
been more judiciously made, which he thence 
proceeds to direct. But had he been acquainted 
with the success which attended the Vineyards of 
my ingenious friend, the Hon. Charles Hamilton, 
who has been long distinguished for his peculiar 
elegant taste, he would have spoken with more 
certainty. To him I am particularly obliged for 
the following exact description, which he has, at 
my request, given of the rules he had pursued, 
and which he has given me leave to publish. 

44 4 The Vineyard at Pain's- Hill is situated 
4 on the south side of a gentle hill, the soil a 
4 gravelly sand ; it is planted entirely with two 
4 sorts of Burgundy grapes, the Auvernat, which is 
4 the most delicate, but the tenderest ; and the 
4 Miller grape, commonly called the Black Cluster, 
4 which is more hardy. The first year I attempted 
4 to make red wine in the usual way, by treading 
4 the grapes, then letting them ferment in a vat, till 
4 all the husks and impurities formed a thick crust 
4 at the top, the boiling ceased, and the clear wine 
4 was drawn off from the bottom. 

44 4 This essay did not answer ; the wine was 
4 so very harsh and austere, that I despaired of 
4 ever making red wine fit to drink ; but through 
4 that harshness I perceived a flavour something 



ON VINEYARDS. 



213 



like that of some small French white wines, 
w^hich made me hope I should succeed better with 
white wine. That experiment succeeded far be- 
yond my most sanguine expectations ; for the 
very first year I made white wine, it nearly 
resembled the flavour of Champaign ; and in two 
or three years more, as the Vines grew stronger, 
to my great amazement my wine had a finer 
flavour than the best Champaign I ever tasted. 
The first running was as clear as spirits ; the 
second running was ceil de Perdrix, and both 
of them sparkled and creamed in the glass like 
Champaign. It would be endless to mention 
how many good judges of wine were deceived 
by my wine, and thought it superior to any 
Champaign they ever drank ; but such is the 
prejudice of most people against any thing of 
English growth, I generally found it most pru- 
dent not to declare where it grew, till after they 
had passed their verdict upon it. The surest 
proof I can give of its excellence is, that I have 
sold it to wine-merchants for fifty guineas a 
hogshead ; and one wine-merchant, to whom I 
sold five hundred pounds' worth at one time, 
assured me, he sold some of the best of it from 
7s. 6d. to 10s. 6d. per bottle. 
" i After many years' experience, the best 
method I found of making and managing it was 
this : I let the grapes hang till they had got all 
the maturity the season would give them ; then 
they were carefully cut off with scissars, and 

p 3 



ON VINEYARDS, 



brought home to the wine-barn, in small quan- 
tities, to prevent their heating, or pressing one 
another ; then they were all picked off the stalks, 
and all the mouldy, or green ones were dis- 
carded before they were put upon the press ; 
where they were all pressed in a few hours after 
they were gathered : much would run from them, 
before the press squeezed them, from their own 
weight one upon another. This running was as 
clear as water, and sweet as syrup ; and all this 
of the first pressing, and part of the second con- 
tinued white ; the other pressings grew reddish, 
and were not mixed with the best. As fast as 
the wine ran from the press into a large receiver, 
it was put into the hogsheads, and closely bunged 
up. In a few hours one would hear the fer- 
mentation begin, which would soon burst the 
casks, if not guarded against, by hooping them 
strongly with iron, and securing them in strong 
wooden frames, and the heads with wedges. In 
the height of fermentation, I have frequently 
seen the wine oozing through the pores of the 
staves. 

" * These hogsheads were left all the depth of 
winter in the cool barn, to reap the benefit of 
the frosts, when the fermentation was over, 
which was easily discovered by the cessation of 
noise and oozing ; but to be more certain, by 
pegging the cask, when it would be quite clear ; 
then it was racked off into clean hogsheads, and 
carried to the vaults, before any warmth of 



ON VINEYARDS. 



215 



weather could raise a second fermentation. In 
March, the hogsheads were examined ; if any 
were not quite fine, they were fined down with 
common fish glue, in the usual manner ; those 
that were fine of themselves were not fined down, 
and all were bottled about the end of March ; 
and in about six weeks more would be in per- 
fect order for drinking, and would be in their 
prime for above one year ; but the second year 
the flavour and sweetness would abate, and 
would gradually decline, till at last it lost all 
flavour and sweetness ; and some that I kept 
sixteen years became so like Old Hock, that it 
might pass for such to one who was not a per- 
fect connoisseur. 

" * The only art I ever used to it, was putting 
three pounds of white sugar-candy to some of 
the hogsheads, when the wine was first tunned 
from the press, in order to conform to a rage 
that prevailed, to drink none but very sweet 
Champaign. 

" ' I am convinced much good wine might be 
made in many parts of the south of England.* 
Many parts are south of Pain's-Hill ; many 
soils may be yet fitter for it, and many situ- 
ations must be so ; for mine was much exposed 
to the south-west wind, (the worst of all for 
Vines,) and the declivity was rather too steep ; 
yet with these disadvantages it succeeded many 
years. Indeed, the uncertainty of our climate 
is against it,, and many fine crops have been 
p 4 



ai-6 



ON VINEYARDS. 



* spoiled by May frosts and wet summers ; but one 
« good year balances many disappointments.' " 

" There are not wanting in this country several 
gentlemen of fortune, who make the improvements 
in agriculture their favourite study and practice. 
To such, no experiments could give a more rational 
and elegant amusement than planting and cul- 
tivating a small Vineyard in a favourable situ- 
ation : nor could the fruits of any other plant- 
ation afford that cheerful pleasure, which they 
would receive from drinking fine wines of their 
own production. The prospect of some success, 
even from the first trial, seems almost certain if 
conducted by the rules given by Mr. Hamilton 
and Miller, with the necessary assistance of a good 
Vigneron, well versed in the mechanic operations 
of this process. Neither is it improbable, but that 
in some time several Vineyards may be propagated, 
on account of the profit arising from them, and this 
country supplied with native wines, very superior 
to many of those which are now imported." 

From the foregoing accounts, it is evident that 
good wine may be made in this country in a 
propitious season : and it is also certain, that 
formerly there have been Vineyards in many 
parts of this kingdom, particularly near abbeys 
and monasteries. This plainly appears by the 
lands in various places still retaining the name of 
Vineyards : but antiquaries are silent as to the 
reasons of their being rooted up and neglected. 



INDEX 



TO THE 



TREATISE ON THE VINE. 



A 

Acarus, or Red Spider, often infest and greatly in- 
jure Vines - - - - 170 

• frequently attack the leaves of the Vine early 

in the summer - - - 171 

how to destroy - - - - 175 

Age and Stature of the Vine - 177 

Air is to be found in every portion of earth - 153. n. 

— ascends with the sap of the Vine in the bleeding 

season - - - id. 

Aleppo Grape, description of - - - 16 

Annual produce of an acre of good Vines will sometimes 

yield profit equal to 701. - - -197. n. 

Antiquity of the Vineyards in Burgundy - - 185. n. 

• ■ — in England - - -194. n. 

Aphides, supposed to be the most numerous of all the 

insect tribe - - - - 172 

1 sometimes infest the Vine as well as plants in 
general - - - - 172, 173 

how to destroy - - - . - 173 

Apple, a native of Italy - -184.7?. 

Artificial dew, its great use in a hot-house at the time of 

Vines flowering, and how to raise - - 94? 

Attraction of plants to the sun, a dissertation on - 75 

B 

Barnwall, account of a nourishing Vine there, growing 
from between the joints of an old castle wall 
* near twenty feet high from the ground - 199. 



218 



INDEX TO THE 



Barry, Sir Edward, his curious note on the origin of 

wine - - ... - 193. n. 

Bath, Vineyards at, from which excellent wine was 

made - - - - 208 

Beef, in some parts of Italy, has, at a certain season, a 

strong and disagreeable flavour of Bergamot - 97. n. 
Black Damascus Grape, description of - - * 15 
Black Frontinac Grape, description of - - - 18 
Black Grape from Tripoli, description of - - 15 
Black Grape from Palestine, description of 28 
Black Hamburgh Grape, description of 20 
Black Lisbon Grape, description of 29 
Black Muscadel Grape, description of - - - 17 
Black Muscadine Grape, description of - 23 

Black Raisin Grape, description of - - - 26 
Black Sweetwater Grape, description of - 20 

Black Spanish, or Alicant Grape, description of - 22 

Bleeding of Vines, observations on - - 148, 14-9 

Blue Frontinac Grape, description of - 19 

Border in the Vinery should not be crowded with 

plants - - 132 

Brick Grape, description of - - - - 22 

British Channel, conjectures respecting its formation - 199. n. 
Bunch of Grapes produced at Welbeck in the year 

1781, that weighed 19 J lb. - - - 52. n. 
: at the Madeiras sometimes weigh 61b. 

and upwards - -• 96. n. 

Burgundy, antiquity of the Vineyards there - - 185. n. 
Bury, in Suffolk, account of an extensive Vine growing 

there - - - - 188 

C 

Carter, Mr. his superb account of the beautiful appear- 
ance of grapes and other fruits in Spain - 84. n. 

Catalonia, surprising instance of the prolific excellence 

of the Vineyards there - - - -179.W. 

Cat's Grape, description of •> - - 26 

Chasselas Grape, description of - - - 23 



TREATISE ON THE VINE. 



219 



Page 

Claret Grape, description of ----- 24 
Cluster of Grapes, an enormous one brought by the 
twelve spies from the land of Canaan, an ac- 
count of - 53. n. 
Coccus Adonidum, a species of insect, sometimes mis- 
taken for the crimson-tinged Pine-bug - 173 
Cockagee Cyder, made of a kind of wilding apple - 203 
Compost-mould proper for Vines, how to prepare - 35 
Cornichon Grape, description of 30 
Critical season proper for sowing spring corn and grass- 
seeds, how to be observed, and its vast im- 
portance - - - - - 58. n. 
Curious experiments by engrafting, made by a father at 

the Carthusians at Bologna - - 165. n. 

Cutting of a Vine, the particulars necessary to form, 

described - - - 68 
_ how to manage the winter before plant- 
ing - - - 69, &c. 

D 

Damson Grape, description of 28 

Dead branches of the oak and other forest-trees, when 
they stand inclining to a perpendicular direc- 
tion, ought not to be cut off close to, or even 
with, the bole of the tree - - - - 69. n. 

. dissertation on - ib. 

Doors of the cathedral at Ravenna, made of Vine-tree 

plank 12 feet long and 15 inches broad - 181 

Drainage of Dunghills may be considered as the cream 

or essence of manure - -159. n. 

. . in moat farm-yards this valuable 

liquor is generally permitted to run to waste - ib. 

. ■ , how to be made to serve as 

a manure - - 160. n, 

Durability of vitiginous wood - - - 182 

Dust and scrapings of roads, its vast use in promoting 

vegetation ----- 44 

Dunging Vineyards (in France) explained - - 120. n. 



INDEX TO THE 



Page 

E 

Early Black July Grape, description of - - - 26 
Early kinds of grapes are improper for the purpose of 

making wine in this country - - 201 

Early-set fruit often falls off in a cold season, and why - 152. n. 
Early white Grape from Teneriffe, description of - 28 
Ely, extracts from the archives of that church, respect- 
ing the produce of an ancient Vineyard there 195. n. 
Europe experienced much colder seasons formerly than 
at the present. This phenomenon accounted 
for - - - - 191, 192. 

Experiments by engrafting Vines, curious accounts of 164. n. 
Eyes of Vines growing in Pine-stoves, often push irregular 90 
Eyes of Vines, how to make push more generally - ib. 

F 

Fall of the leaf in Vines, a good criterion for the season 

of pruning them - 89 

Farina of the Grapes of the vineyard, observation on - 59 

Farmers ought to fix upon the spring seed-time from 

observations - - - - - - 58. n. 

Festoon Vineyards in Catalonia and Lombardy, their 

great elegance and surprising beauty - 179. n. 

Fig-trees afford two crops of fruit annually in some 

parts of Italy - - 97. n. 

• in a fruit-bearing state at Lambeth Palace, 

thought coeval with Archbishop Laud - 180, 181. 

Flax, the cultivation of, was transported from Egypt to 

Gaul 185. n. 

Flowers, herbs, and fruits, that grow in our European 

gardens are mostly of foreign extraction - 184. n. 

Flowers of the Vine impart an agreeable scent - 125. n. 

a practice of the ancients in putting 

them into wine to give it spirit - 125, 126. n. 

Forest-trees, how to prevent the decay of - - - 69. n. 

Forster, Mr. his account of the Vineyards at the Ma- 
deiras - - . - - - 95, 96. n. 



TREATISE ON THE VINE. 



Page 

Frost, its surprising effects on Vines propagated in Pine- 
stoves, when their roots and stems are exposed 91 

Fruits as well as animals are always found somewhere 

in a natural state - - 53. n. 

Fumigating hot-houses, &c. an account of - 173. 

G 

Genuine Tokay Grape, description of - 21 
Germany, one half of it abounds with fertile Vineyards 210 
Gibbon, Edward, Esq. ; his account of the first introduc- 
tion of fruits, herbs, and flowers into our 
European gardens, from Asia and Egypt - 183. n. 
— — his observations on the compara- 
tive difference of the seasons in Europe in the 
present and former ages - - - - 191. n. 
Golden Galician Grape, description of - - - 17 
Good-bodied or generous wine can be made from grapes 
of an austere taste even before they are quite 
mature - 202 

Gooseberries, the varieties of, have of late been greatly 

improved, and why - - - - 56. n. 

Grafting of Vines, a practice little known in this country 162 

— . the advantage of - - - ib. 

■ — — how performed - 166 

U p 0n the cherry and fig stocks, the 

idea chimerical - 164, 165 

Grapes, the great variety of, growing at Welbeck - 14 

method of preserving them, an account of - 27. n. 

- the proper sorts to be coupled together, in 

order to get good seed by their impregnation - 52 
. how to pack when they require to be conveyed 

to a remote distance - 98, 99. n. 

ripe in Holland in the beginning of March - 136 

» . sometimes grow as large as pigeon's eggs 157. n. 

grow spontaneous in all the Northern parts of 

America from the latitude of 25° to 45° - 177. n. 



INDEX TO THE 



Page 

Grapes, peculiar sorts of, which are by nature singularly 

adapted to make wines in different climates - 201 
Grass seeds and spring corn, remarks on the proper 

season for sowing them - 58. n. 

Greek Grape, description of 29 

Grinding of earth, a dissertation on - - - - 45. n. 

Grizzly Frontinac Grape, description of - - 18 

Ground, its necessary preparation for Vines - - 33 

H 

Hamilton, Sir William, his account of the beautiful 
orange-groves, &c. in that part of Italy called 
Magna Grecia - - - - 96, 97. n. 

Hamilton, the Hon. Charles, account of his judicious 
method of making wine from his Vineyard at 
Pain's-Hill 212 

. . sold five hundred pounds' 

worth of wine at one time to a wine-merchant 

in London, at fifty guineas a hogshead - 213 

Hampton Court, account of a magnificent Vine growing 

there 186 

Hanbury, William, Esq ; his account of the surprising 
progress of some Vines at Kelmarsh in North- 
amptonshire, 1787 - - - 86. n* 

Healthy strength, vigour, and longevity of a plant depends 

greatly on its good beginning - - - 58. n. 

Hill for the growth of Vines in England, a section of - 204? 

Holland, an account of the methods of forcing Vines in 

that country - - - - 110, 136 

Honey dews in the summer, are occasioned by a species 

of insect called Aphis - - 172 

Hot-house, management of Vines in the ... 33 

Huetius, his account of the astonishing large bunches 
of grapes produced in Crete, Chios, and other 
Islands in the Archipelago 54? 

Hungarian wine, the best and most excellent is made 

only in a very small district near Tokay - 200. n. 



TREATISE ON THE VINE. 228 
^ Page 

Impregnation of Grapes, a dissertation on - - 93 

Insects that infest the Vine, the different species enume- 
rated ------- 169 

how to destroy - - 173 

Inverted state, Vines and many other plants willgrow 

when so planted - - - - - 149 

Indians, their method of obtaining an agreeable cooling 

liquor from the palm-tree - - -194.??. 

Introduction, progress, state, and condition of the Vine 
in Britain — Rev. Mr. Pegge's debate of, with 
the Hon. Daines Barrington - - - ib. 

Iron-looking mountains near Malaga, their astonishing 

annual produce - - 200. n. 

Iron pipes are sometimes successfully used in forcing- 
houses - -136 

Iron rods sometimes necessary in a hot-house for the 

purpose of training Vines to - 85 

Isle of Ely, observations on the low and moist lands 

there - - - - - - 46. n. 

J 

James the First, Mulberry-trees planted in that Monarch's 

reign are said to be still living - - - 180 
Janus of the Latins, derived from an oriental word 

signifying wine ----- 53. We 
Jasmine, may be propagated (on the authority of a monk) 

by engrafting upon an orange stock - - 165. n. 
Juice of several early grapes is not calculated to undergo 

fermentation ----- - 202 

Juno's Temple at Metapontum, supported by vineal 

columns - - 182 

Jupiter, an image of, at Populonium, made out of a single 

Vine-stock - - - - - ib. 

K 

Kensington, wine made from a little Vineyard there, 



224 



INDEX TO THE 



Page 

which equalled many of the lighter wines of 
France - 208 

King's Vine-dresser at Rockingham formerly had a 

livery allowed - - - 195. n. 

Knife, in summer pruning of Vines, often proves 

extremely injurious to them - - 148 

Knots in timber, how they are sometimes produced 1 - 70. n. 

. in deal timber are preserved by a turpentine 

matter quite entire, and in their original magni- 
tude - - - - ib. 

L 

Large Black Cluster Grape, description of - 25 

Last swelling of Grapes, an explanation of - 95 

Layers of plants, how the operation is performed - 60 

■ of Vines in pots, how performed - - - 62 

Leaves of Grapes, their diversity of colours, observ- 
ations on - ----- 31 

Leaves of Corn frequently change to a yellow colour in 

the spring, and why - - - - 152. n. 

Le Brocq, the Rev. Mr. obtained his Majesty's Letters 
Patent, for a description of the methods of 
planting and training fruit-trees - - 206 
— — his methods, not netv, having long been prac- 
tised in Holland and in this country - - ib. 
Le CceurGrape, or Morocco Grape, description of - 16, 17 
Lime, observations on] - - - - - 4-8 

made of peak stone, of a rich and mild quality - ib. 

rubbish of, often proves injurious to Vine roots - 49 

List of Vines, showing the dimensions of the leaves of 

each species - - - - 142 

Lombardy Grape, description of 21 
Lucerne, derived its name and origin fromMedia - 185. n. 

M 

Madeiras, account of the Vineyards there - - 95, 96 

Malaga, the great mart of wine and fruit - - 200 



TREATISE ON THE VINE. 



Page 

Malmsey Muscadine Grape, description of 23 

Malvoise Grape, description of 21 

Manures proper for the Vine - - 43 
Marks, showing the proper situation for the various 

sorts of grapes, explained - 15. n. 
March, a proper season for sowing the seeds of plants in 

a hot-house - - 57. n. 
Marshall, Mr., his account of dunging Vineyards in 

France 120, 121.72. 

Manure, its vast importance in husbandry - - 160. n, 

• how many farmers may increase their stock of, 

to more than twice its usual quantity - - ib. 
Meetings, annual public ones held in Lancashire for the 

encouragement of increasing the varieties of 

Gooseberries - - - - - 56. n. 
similar ones proposed for increasing the 

varieties of Grapes - - ib. 

Melon-frames may be made to serve for Vine& - 138 

Miller's Burgundy Grape, description of - 25 
Mitchell, the Rev. Mr., his curious and important note 

on the method of raising Vine-plants by a 

single eye - - - - - 64. n. 
Mohammedans of Syria, neither propagated the Vine, 

nor drank wine but by stealth and trespass 54. n. 

Morocco Grape, description of - - - - 16 
Motion of the sap, a curious dissertation on 149. n , 

N 

Nature of soil cannot be known by its external appear- 
ance - - . - - - 200. n. 

New method of propagating the Vine by a single joint 

of a Vine shoot - - - 64. n. 

Noah, after the Flood, planted a Vineyard - - 52. n. 

Northallerton, in Yorkshire, an account of a surprising 

Vine growing there - - - 186 



me 



INDEX TO THE 



Page 

o 

Oat chaff recommended as being exceedingly proper for 

packing grapes - - 99. n. 

Observations on the diversity of colours of Vine leaves 31 

— on lime - - - - - 48 

1 — on the proper season for sowing spring 

corn and grass seeds - 58. n. 

— « on moory or fenny soils > - - 46. ra. 

■ — on forest-trees - - 69. n. 

Oiled paper is sometimes used instead of glass for forcing 139 
— — — . — covers, how to be made useful in forcing 

Vines - ih. 

Oleariuss account of large Vines near the Caspian sea 182 
Old Hock, a Rhenish wine that is sour when newly 
made, but becomes exquisite by being kept to 
a good age - - 202. n. 

Olive, a native of Asia, was not introduced into Europe 
and Africa till two centuries after the found- 
ation of Rome - - 185. n. 
. timid errors of the ancients respecting its culture 

were insensibly exploded - - - ib. 

Osyris, Saturn, and Bacchus, were the gods to whom 

the poets ascribed the invention of wine - 194. n. 
Ox's bladder, how used to prevent the bleeding of Vines 154 

P 

Packing grapes, the method of, described - - 98, 99. n. 

Pain's-Hill, account of a flourishing Vineyard there, from 
which great quantities of wine have been made, 
that sold in London at the high price of 10s. 6d. 
per bottle - - 213 

Palm-trees, from which the Indians extract a cooling 

and agreeable liquor - - _ - 194. m 

Parsley -leaved Grape, or Ciotat, description of - 29 

Pegge, the Rev. Samuel, his curious and important note 
on the enormous bunch of grapes produced at 
Welbeck in 1781 - 53. n. 



TREATISE ON THE VINE. 2 £ 27 

Page 

Pegge, the Rev. Samuel, his debate and observations of 

the antiquity of Vineyards in Britain - - 195. n. 
Peach -house glass frames may also serve for Vines - 132 
Pith of trees decreases as the wood becomes mature 68, 69. n, 

— — dissertation on - ib. 

Pine-stoves are much more liable to be infested with in- 
sects than either Grape-houses or Vineries, and 
why ------ - 174 

Plants, dissertation on the method of raising them, and 
the various ways, whether by seed, by cutting, 
or layers, compared - - 63 

Plants in a hot-house have a great propensity to incline 

to the south, and why - 75 
Plan of a Pine and Grape stove ----- 103 

Plan of a Vinery 108 

Plan exhibiting a new mode of training Vines in a Vinery 116 
Plants, many kinds of, will grow in an inverted state - 149. n. 
— have a natural tendency to turn towards the sun 75 
Plan of- a section of a hill for the growth of Vines in 

England 204? 

Position in transplanting trees ought to be strictly ob- 
served - -74? 

dissertation on - - - 74, 75 

Primogenial soil, its supposed spontaneous fruitfulness 42 
Pruning Vines, particular direction for - 141 
Puddling of soil, its use described - 34. n. 

Pulverizing the earth, a dissertation on - - . - 4?5. n» 

Q 

Quality of the wine is the best criterion to know what 

soil is the most proper for Vineyards - 200. n, 

R 

Raisins, the methods of curing them - 27. n. 

Red Grape from Syracuse, description of - - 16 

Red Muscadel Grape, description of - - - 17 

Red Frontinac Grape, description of - - - 19 

Q 2 



INDEX TO THE 



Page 

Red Hamburgh Grape, description of 20 
Red Spider much infest and greatly injure Vines 170 
' frequently attacks Vines early in summer - 171 

r — - ■ ■ ■ do not infest the leaves of Vines only, but at- 
tack the bunches of Grapes also, and greatly in- 
jure them - - - ib. 

— *— how to destroy - - - - 175 

Rhenish wines when newly made are so sour that they 

are not fit to drink - - 202. n. 

become exquisite by being kept to a good 

age - . - - - - ib. 

Ripe Grapes, different methods of packing them, when 

they require to be sent to a remote distance 98, 99. n. 

— in Holland, in the beginning of March - 136 

Royal Muscadine Grape, description of - - - '23 

S 

Scrapings of roads, and the dirt of streets, their great 

use in promoting vegetation 46 

« their great use in correcting moory or fenny 

soils 46, 47. n. 

Scissars, the proper sort for thinning grapes described 101. n. 
Seedling Vine-plants, how to raise - - 57 

. their future management - 59 

Seeds of plants, the proper season for sowing them in a 

hot-house _ - - - - 57. n% 

Season, the proper one for sowing spring corn and grass 

seeds - 58. n. 

Smyrna Grape, description of - - 22 

Small Black Cluster Grape, description of - - 25 
Somersetshire, flourishing Vineyards in many parts of, 

which annually produced some hogsheads of 

good-bodied and palatable wine . - - 207 
Soap-suds, their great use in promoting the growth of 

the Vine - - - - - 87. w. 

Strabo, his account of the enormous Vines in Margiana 

and other places - - - 53. n* 182. 



TREATISE ON THE VINE. 



229 



Page 

Styre Cyder, made of a kind of wilding apple - - 203 
St. Peter's Grape, description of - 28 

Sub, the primary cause, the very life and soul of vege- 
tation -------75 

Sun-flower, considered bulk for bulk, takes in seventeen 

times more nourishment than a man - - 152. n. 
Syrian Grape, description of - - - - - 24< 

— — produces enormous large bunches - 52 

account of a surprising bunch produced 

at Welbeck in 1781 ----- ib.n. 
Syrian Vine, the most proper to be used for stocks to 

graft upon - - - - 163 

T 

Temple of Diana at Ephesus is ascended by ladders 

made of one Cyprian Vine - - - 182 

1 of Juno at Metapontum, was supported by 

vineal columns - - - - - id. 

Thrips, a species of insect that abounds in most hot- 
houses 171 

■ are injurious to many kinds of plants, and par- 

ticularly to Vines - - - - 172 
« attack the grapes as well as the Vine leaves - ib. 

■ how to destroy - - * - 1 73 
Thinning Grapes upon the bunches, how to perform - 101 
Timber-trees, how to prevent from decay - * - 69. n. 
Time of the Vines flowering, a critical period, that ought 

to be observed with great attention - - 125 

■ state of the air in a Vinery 

at that critical season - - - - 126 
Trees, some kinds, in the bleeding season, in a few 

hours, weep more than they will weigh - - 149 
Twiss, Richard, Esq., his account of the method of 

curing raisins in Spain - - - - 27. u. 

* 3 



230 INDEX TO THE 



Page 



u 

Unctuous and sulphurous quality of fenny soil often 

proves pernicious to newly-planted trees - 46. n. 

V 

Valencians, their methods of curing raisins described - 27. n. 
Varieties of Grapes growing at Welbeck - - 15 
the great probability of their im- 
provement ------ 56. n. 

Vegetables do not grow in vacuo - 152. n. 

Vine, the various ways it admits of being propagated - 49 

when raised from seed requires various previous 

precautions - - - - - 50 
■■ how to raise by layers - - - - - 60 
how to raise by cuttings 62 

■ how to plant out for the hot-house - - •• 82 

■ its surprising annual progress - - - 86 

— — one six hundred years old, and another twelve 

feet in circumference - - - - 182 
... grew wild in the island of Sicily, in the time of 

Homer 184. ra. 

an extensive one growing at Northallerton, in York- 
shire 186 

-__ ■ at Hampton-Court - ib. 

„_ near Uford in Essex - 187 

— at Bury in Suffolk - 188 

Vinery, or proper receptacle for forcing Grapes, a de- 
scription of - - 108 

■ pitch of the roof ought to vary according to the 

time or season in which the Vines are intended 

to be forced, and why - - - - 109 
Vines planted in the open ground, method of forcing 

them recommended - - - - - 138 

bleeding of, often proves extremely injurious - 149 

■ . proper methods of prevention - 150 

Vineyards at the Madeiras, a description of - 95, 96. n. 

■ in France, the method of dunging them, a de- 

scription of - - - 120. w. 



TREATISE ON THE VINE. 



231 



Page 

Vineyards, in Germany, situate within the 51st degree, 

are cultivated with great advantage - -191.W. 

■ account of a singular one in Catalonia - 198. n. 
• — in various parts of England, from whence 

good wines have been made - 207 
Virgil's description of a soil proper for Vines - - 39. n. 
Vispre, Mr. F. X., short account of his dissertation on 

the growth of wine in England - - 205 

■ ' of his Vineyards at 

Wimbledon - ib. 

»— ■ and at Chelsea - ib. 

— — — — his method of training Vines upon the 

ground, like the Vines of melons and cucum- 
bers, taken from an hint given by the great 



Lord Chancellor Bacon - ib. 

, in May, 1784, presented to the So- 
ciety for the Encouragement of Arts, &c. a 
plan adapted to this climate, for cultivating 
Vineyards ..... 206 

Vitis, Vine 13 

generic character - - id. n. 

— essential character - - - - 14. n. 

specific character - - - ib. 



W 

Water, its vast importance in Vineyards, &c. in very 

hot climates - - - - - . - 98. n. 
Wedgwood, Mr., his account of the surprising growth 



of Vines - - - - - - 43. n, 

Welbeck, the great variety of Grapes growing there - 14, 15. 

White Corinth Grape, description of - - - 30 

White Frontinac Grape, description of - - - 18 

White Grape from Alcobaca, description of ib. 

White Hamburgh Grape, description of - 20 



White Muscat of Alexandria Grape, description of - 15 
White Muscadine, or Chasselas Grape, description of - 22 

q 4 



232 INDEX TO THE TREATISE ON THE VINE. 



Page 

White Morillon Grape, description of - - 25 
White Muscat Grape from Lunel, description of - 30 
Wliite Raisin Grape, description of - -27 
White Sweetwater Grape, description of - -19 
Willows, &c. will grow in an inverted state - - 14-9 
Wine, coeval with the first vegetable productions - 193. ?z. 
Plato's most exalted praise of ... - 194. tz. 

— the invention of, ascribed to the gods, and called 

their ambrosial nectar - ib. 

■ of a good body can be made from Grapes of an au- 
stere taste, even before they are quite mature - 202 

made from a little Vineyard at Kensington, which 

equalled many of the lighter wines of France - 208 

excellent, made from the Bath Vineyards - ib. 

white, like Champaign, made at the Vineyard at 

Pijun's-Hill, sold for 50 guineas a hogshead - 213 

— retailed at from 7s. to 10s. per bottle - - ib. 
Wright, Edward, Esq., his elegant account of the festoon 

Vineyards in Lombardy - - - 180. n. 

Y 

Young Vine-plants, when raised from seed, require par- 
ticular attention during their infant state - 58 



m 



i 



Pla te Y. j?agf 204. 




A 

TREATISE 

ON THE 

CULTURE of the PINE APPLE, 

AND THE 

MANAGEMENT 

OF ■ 

THE HOT-HOUSE. 

TOGETHER WITH A DESCRIPTION OF EVERY SPECIES OF 

INSECT 

THAT INFEST HOT-HOUSES, 

WITH 

EFFECTUAL METHODS OF DESTROYING THEM. 



TO 



HIS GRACE 

THE 

DUKE OF PORTLAND, 

$c. $c. Src. 

My Lord, 

The motives which induced me to request your 
Grace to take the first Edition of this Work 
under your protection, have been so fully justified 
by the event, that I trust your Grace will not 
refuse the continuance of that Patronage, the ad- 
vantage and honour of which my gratitude is 
unequal to express. 

I have the honour to be, , 

My Lord, 

Your Grace's 

Most dutiful servant, 

W M ' Speechly. 



PREFACE. 



Gardening, as well as Agriculture, has received 
great improvement from the industry of the pre- 
sent age ; nor indeed is this to be wondered at, when 
we see so many of the first characters in this coun- 
try daily exerting themselves in support of this 
elegant and useful art, no branch of which has 
been deemed more important than that which 
comprehends the management and construction of 
stoves, for the purpose of producing fruits and 
flowers. I therefore presume that a Treatise, 
which has for its chief object the culture of the 
Pine-apple, and the preservation of that plant 
from the various attacks to which it has been 
hitherto exposed, will not be unacceptable to the 
admirers and encouragers of Gardening : more 
particularly when they are informed that the fol- 
lowing sheets contain the result of many years' 
attention and experience. 

A good stove, well managed, affords an agree- 
able mixture of profit and pleasure, as well by 
accelerating the growth of many excellent kinds 



238 



PREFACE TO THE 



of indigenous vegetables, as by furnishing us with 
a variety of fruits and flowers, the natives of a 
warmer climate : and all these too in such perfec- 
tion, and at such various seasons, as must ever be 
productive of amusement and advantage. 

It also affords a source of pleasure of a still dif- 
ferent nature, especially to those who reside much 
in the country : for as many months intervene 
between the first formation of fruits 3 and the time 
of their perfection, there is an almost daily variety, 
which occupies, and at the same time relieves, the 
speculative mind when oppressed by long attention 
to objects of business or study. 

The culture of the Pine has already been treated 
of by many persons, who have varied much in the 
methods they have recommended. Far from 
meaning to depreciate their labours, I shall only 
observe, that my advice and pretensions rest solely 
upon the success which I have met with in my ex- 
periments. 

As the vegetable mould, from decayed leaves, is 
used in the compost for the Pine-apple plant ; and 
as the use of oak-leaves in hot-houses is a very im- 
portant article of information, I have given the 
process of that method at the end of the first book. 

It being a practice with some to fruit the Pine 
by setting the pot in water ; while others produce 
the fruit by setting the plant only in water, (in a 
similar manner to what is often practised with Hya- 



TREATISE ON THE PINE-APPLE. 



239 



cinths and other bulbous roots,) the passing over 
these methods in silence may, by some, be deemed 
an omission : but as neither of these methods can 
be reduced to practice with any kind of success, 
except on fruiting plants, and just in the hot summer 
months, when the situation of the plant ought to be 
very near to the glass, they do not seem calculated 
for general practice. 

However, as some persons are inclined to suppose 
that Pines raised by these methods are generally of 
superior quality, I shall just beg to say, that the 
first method, of setting the pot in water, is greatly to 
be preferred, and that the best time for adopting it 
is immediately after the plants have shown fruit in 
the spring. 

Hot-houses are now in general use, and the cul- 
ture of the Pine-apple is, in some sort, understood 
by almost every gardener, not one of whom but 
concurs in lamenting the injury to which this plant 
is liable from two species of insects, which are ge- 
nerally imported along with it. These are now 
become too common in most stoves. And as the 
nature of these insects is not clearly understood, 
and as some have been of opinion that there is no 
difference of species between them, I have given 
figures of each : to these I have added the Coccus 
Hesperidum, it being also generally found upon the 
Pine-apple plant. 

I esteem myself greatly indebted to my late very 



240 



PREFACE TO THE 



ingenious and learned friend, the Rev. Mr. Micheli, 
who enabled me to give a better descriptive and 
historical account of these insects, than I otherwise 
could have done without his kind and friendly as- 
sistance. 

Very many methods have been taken to extirpate 
these insects, most of which, on trial, have been 
found ineffectual ; or, what is more unfortunate, 
have in a manner destroyed thcplant itself. 

It is no uncommon idea that there are methods 
of keeping the insects down, so as to prevent their 
doing any material injury : but it is well known 
to every one conversant with their manner of 
breeding, that their increase in the summer months 
is exceedingly rapid, and that there are few methods 
used to expel them that do not injure the plants in 
a greater or lesser [degree : therefore constant and 
repeated applications, for the purpose of destroying 
the insects, must necessarily be a continual check 
to the growth of the plants. These circumstances 
point out the necessity of a never-failing remedy ; 
and such I am warranted, by experience, to offer 
to the public. 

It became my indispensable duty to lay down, 
with the most exact precision, the method I prac- 
tised in destroying these insects : and that I have 
done with truth and sincerity. The few cautionary 
remarks, that are enclosed between [crotchets] may 
be used or omitted at the option of the person who 



PREFACE. 



241 



puts the method in practice. However, I could 
wish to recommend that the principal part of the 
directions, so marked, should be adopted ; espe- 
cially as they are not attended with much additional 
expense. 

There is the greatest probability that a much 
easier method may yet be practised, than that which 
I have hitherto pursued, and that the insects on 
Pines may be destroyed by infusing quicksilver in 
the water kept for the use of the hot-house. This, 
however, I only give as a probable speculation, 
because after I had destroyed all the insects on the 
Pines in the stoves of which I had the care, I was 
deprived of the means of making any farther ex- 
periments. 

It may be objected by some, that simple water 
is not capable of taking any thing from the quick- 
silver, and that I should have proposed other me- 
thods to keep that metal in a state of suspension. 
In answer to this I shall only observe, that as the 
composition I have recommended for the destruc- 
tion of insects had never failed me, I judged it 
unnecessary to make any alteration in it. Such 
persons as choose to enter upon a course of expe- 
riments, in which the suspension of quicksilver 
in water becomes necessary, will be able to produce 
that effect, by means of a strong mucilage of gum 
arabic ; . and indeed many other substances are 
capable of performing that office. 

R 



242 



PREFACE* 



Besides the insects which infest the Pine-apple 
plant, there are other kinds that infest hot-houses, 
and which are very prejudicial to most kinds of 
plants, viz. The Aphis, the Acarus or Red Spider, the 
Thrips, the Oniscus or Woodlouse, the Formica or 
Ant, and the Grillus or Cricket, A description of 
these insects, and the different methods of destroy- 
ing them, compose the third book. 

I was induced to make this addition to the work, 
from the satisfactory result of some experiments I 
made on the destruction of the Acarus or Red 
Spider, which is well known to be very destructive 
to many plants when kept under glass, particularly 
to the Vine. 

Although some of these last-mentioned insects 
are very common with us, yet as others of them are 
not generally understood, I have given the classes, 
and a description of each species (taken with little 
deviation) from " Institutes of Entomology 5 * a pub- 
lished by Mr. Yeats. 

Since the first edition of this work was published 
(1779) there have been many improvements made 
in the branch of gardening herein treated of, and 
particularly in the use of steam in the Pine-stove 
and in Forcing-houses. 

a This judicious introduction to entomology is selected from 
the following celebrated authors, viz. Linnaeus, GeofFroy, Sco- 
poli, and Schaeffer, to which the author has added many inge- 
nious remarks. 



PREFACE. 



243 



The new method of burning lime in stove fire- 
places may also be considered as an acquisition on 
the score of improvement. These practices I have 
endeavoured fully to elucidate and further to 
explain by plates. 

There have also been many new and valuable 
kinds of the Pine-apple plant introduced [into the 
Pine-stoves in this country from various parts of 
the globe. In this work a description of these 
may be considered as a necessary piece of inform- 
ation : but I have deemed it proper only to describe 
such kinds as have come within my own immediate 
knowledge, and that are actually cultivated in the 
Pine-stoves in Welbeck garden. 

I must beg leave to present my most grateful 
acknowledgments to my very excellent, worthy, 
and learned friend Dr. A. Hunter : his kind assist- 
ance and friendly attention to this work during the 
time it was in the press, has greatly contributed 
towards rendering it more worthy of the public 
approbation. 

W. SPEECHLY. 

Welbeck, January L 1796. 



R 2 



245 



ON THE 

CULTURE 

OF THE 

FINE -APPLE, &c. 



BOOK L 

Hot-houses are found by experience to be of so 
much importance, that no garden is esteemed 
complete without one. A good hot-house, in- 
deed, may be considered as a kind of garden itself, 
as it furnishes both fruit and vegetables much ear- 
lier in the spring than they could be obtained by 
any other means : it also affords an opportunity of 
raising, with great ease, many exotic plants, as well 
for the use of the table as the ornament of the 
flower-garden. 

But though the original and principal object of 
an hot-house consists in bringing the tropical fruit, 
called the Ananas, or Pine-apple, to a considerable 
degree of perfection, yet, if properly constructed, 
it may, at the same time, be equally well adapted 
to the culture of the Vine. 

r 3 



246 



ON THE CULTURE 



Of late years great improvements have been 
made in respect to the construction, as well as the 
situation of hot-houses ; and on both of these 
articles their success very essentially depends. 

Various are the opinions of the persons who have 
written on the cultivation of the Pine-apple. In 
this attempt of mine, I am far from meaning to de- 
preciate the labours of those who have gone before 
me, the only purpose of this tract being to com- 
municate such observations as have suggested 
themselves to me, during an experience of between 
thirty and forty years in Pine-stoves. 

On the Varieties of the Pine-apple Plant 

It would be an endless, as well as unnecessary 
trouble, to enumerate all the varieties of the Pine- 
apple plant, many of which are of no other value 
than to be kept in botanic gardens for their vari- 
ous distinctions. 

In the year 1768 I raised above seventy Pine- 
apple plants from some seeds that were sent to 
the Duke of Portland, from the West Indies, most 
of which varied in some distinctive circumstance, 
either in their leaves or fruit. 

The result of this experiment did not, however, 
terminate equal to my wishes; for although the 
new varieties thus obtained were, in general, fruit 
of great elegance and beauty, yet many of them 
turned out of inferior quality. Probably the seed 
might have been saved from Pines indiscrimi- 



OF THE PINE-APPLE. 



nately and I have been informed that, for want 
of attention, many inferior kinds of Pines are 
cultivated in some of the West India islands. In 
general, inferior kinds of fruit are commonly the 
most prolific. 

As new kinds of the Pine-apple plant may con- 
stantly be raised from seed, I shall not dwell on 
the subject of its varieties, but shall only men- 
tion such as are in most general cultivation, or 
as appear to me to deserve a place in modern 
stoves. 

1. The Queen Pine. This is the most common 
of all the kinds in this country. The fruit is large 
and well formed : its flesh is of a fine yellow 
colour ; but in the hot summer months it is very 
apt not to cut firm, is liable to crack in the middle, 
and often contains a very insipid watery juice : 
but when it ripens late in the year it is not sub- 
ject to any of these defects . 

Although the Queen Pine is of inferior quality 
to some of the new-acquired kinds, still, as it is 
much more certain of showing fruit at a proper 
age and season than most of the other sorts, it con- 
tinues to be cultivated on that account, in many 
hot-houses, in preference to the rest. 

2. Brown Antigua Pine, commonly called the 
Black Antigua. This is a very large fruit, at first 
of a greyish black colour, but becomes yellow as 
it approaches maturity. The flesh a pale yellow* 
and more melting than any other sort, abounding 
with a quick lively juice, of an exquisite flavour, 

r 4 



ON THE CULTURE 



especially when cut just on the point of changing 
from green to yellow. In the hot months this 
Pine should be cut on the first appearance of such 
a change : but late in the autumn it should be per- 
mitted to attain a yellow colour ; and even then it 
is sometimes too tart to be reckoned agreeable. 

This kind is very distinguishable by its leaves, 
which grow very long, narrow, and are of a dark 
green, tinged with a pale purple, or brownish 
colour. 

3. Antigua Queen Pine. This is a large fruit, 
and, when well formed, is a most handsome 
Pine : but early in the season, if the plants receive 
a check at the time of showing, it generally pro- 
duces imperfect, crooked, and mis-shapen fruit. 
The flesh is of a pale yellow colour, but less deli- 
cate and less excellent than that of the former. 
The leaves are very coarsely indented at the edges, 
grow much broader, but not near so long as those 
of the former. Both the Antigua Pines are re- 
markable for having large swelled protuberances, 
as well as for producing secondary suckers under 
the fruit much more numerous than those of other 
sorts. 

4. Providence Pine. This produces a larger 
sized fruit than any of the kinds cultivated in this 
country. Inclining to a pyramidical form, at first 
it is of a brownish grey colour ; but, on the ap- 
proach of maturity, it changes to a pale yellow. 
The flesh inclines to yellow, and is more melting 
than most other sorts. It abounds with a very 

15 



OF THE PINE- APPLE. 



quick lively juice, nearly similar to the Brown 
Antigua, to which it seems somewhat allied. 

The leaves are long, a little like those of the 
Brown Antigua, but less keel-shaped, and grow 
more broad than the other sorts. They are of a 
greyish green, tinged with a lively pink or purple 
colour. 

A fruit of this most excellent Pine was produced 
in the gardens at Welbeck, in 1794, that weighed 
5 1 lb. or 84 oz., and from a plant that was not a 
large one. 

This valuable fruit may be considered as a great 
acquisition to the Pine-stove ; but it is much to 
be regretted that it should require so long a period 
in bringing the plants to a fruiting state. I have 
been informed they sometimes do not come into 
fruit before the fifth or sixth year. 

There seems to be a variety of the Providence 
Pine, with a fruit more pyramidically formed, and 
having narrower leaves, of a deeper green colour. 

5. St. Vincent's Pine. This is a middling 
sized Pine, of a pyramidical form, at first of a black 
green, but, when ripe, changes to a yellowish olive 
colour. The flesh, which is yellow, is compact, 
melting, and abounding with a very rich and high- 
flavoured juice. — But when this fruit comes late 
in the season, it is very subject to decay before it 
arrives at a mature state. — The leaves of this most 
excellent Pine are distinguishable from those of 
the other sorts. They are in length similar to 
those of the Queen Pine, but are not of so dark a 



250 



ON THE CULTURE 



green colour y are finely indented at the edges* 
and very narrow. — This is by some called the 
Green Olive Pine. 

6. Sugar-loaf Pine. This is a large, elegant, 
tall fruit, of a pyramidical form - y at first of a pale 
green, but when near ripe changing to a fine 
yellow colour. The flesh is firm, of a deep yellow, 
and abounding with a quick lively juice of exqui- 
site flavour. But the flesh of this Pine is more 
hard (sometimes inclinable to be stringy) and less 
delicate than some of the other sorts. 

I have been informed that the Sugar-loaf Pine 
is in the first estimation, and almost generally cul- 
tivated, at Barbadoes. 

There are three varieties of the Sugar-loaf 
Pine : 1. The brown-leaved. 2. The green-leaved, 
with purple stripes and spines on the edges. 
3. The green-leaved, with purple stripes and 
smooth edges. This last sort is at present the 
most rare ; the leaves are of a deeper gree"n than 
the former, and have a glossy, shining appearance. 

The leaves of all the three varieties are long, 
deeply keel-shaped, and those of the 1st and 2d 
are finely indented at the edges. 

7. Montserrat Pine. This is a pretty good 
sized Pine, truly tun-shaped, and of a bright 
copper colour. The flesh a deep yellow, some- 
what melting, and abounding with a rich and 
well-flavoured juice. 

The protuberances of this Pine, by growing 
nearly flat, render the fruit, when well swelled, 



OF THE PINE-APPLE. 



251 



almost smooth, and forming thereby an elegant 
appearance. The leaves grow nearly similar to 
those of the Sugar-loaf Pine, are keel-shaped, of 
a glossy dark green, tinged with a deep purple or 
brownish colour, and very finely indented at the 
edges. — There is a singularity in this Pine which 
enhances its value, viz. in the autumnal months, 
and even during winter, it produces a fruit much 
more swelled, and more perfect, than that of the 
other sorts, and is not liable to suffer by decay or 
imperfection, either in the fruit or the stalk, as is 
usual with those of the other sorts, in a season 
when the sun's power is not great. 

8. Black Jamaica Pine. This is a large pyra- 
midical fruit ; it is at first black, but, as it ap- 
proaches maturity, becomes of a brownish yellow 
colour. The flesh is a pale yellow, compact and 
somewhat hard, but is less succulent and less ex- 
cellent than some of the former. The leaves are 
long, like those of the Black Antigua, are of a 
dark green, tinged with purple, and are less keel- 
shaped than those of most other sorts, — This Pine 
has been much sought after, and is still held in 
great estimation by many. 

9. Havannah Pine. This forms a low, short 
fruit, somewhat tun-shaped ; at first it is of a dark 
green, but, when ripe, becomes of a pale lemon- 
colour. The protuberances of this Pine generally 
swell very large. The flesh, which is nearly white, 
is soft, melting, and abounding with a very tart or 
acid juice, for which it is by some greatly admired y 



ON THE CULTURE' 



although by many it is considered as too tart. — 
Sugar is constantly used with this fruit. 

10. Ripley Pine. This is a very large fruity 
and elegantly formed. At first it is of a dark purple 
or blackish colour, but as it becomes ripe changes 
to yellow. The flesh is of a pale yellow, is some- 
what hard, and less succulent than some of the 
others. It has long leaves, which are of a dark 
green, tinged with a deep chocolate colour. The 
edges of the leaves are very closely and deeply 
indented. — Some years ago I received a Pine- 
plant, by the name of the Mocho Pine, which 
having fruited here, and appearing similar to the 
foregoing both in the plant and the fruit, I cannot 
take upon me to affirm that it is a distinct species. 

And here I must beg leave to remark, that 
although some of the foregoing Pines are so nearly 
similar as hardly to admit of a descriptive dif- 
ference, still, to a person well versed in Pines, 
there are indescribable appearances in the face of 
the fruit or its quality, the leaves, the form of the 
plant, or manner of its growing, that stamp a real 
and visible difference in the various species. 

11. The King Pine. This has grass-green, 
smooth leaves, and produces a pretty large fruit ; 
but as its flesh is hard, stringy, and sometimes not 
well flavoured, it is so little esteemed, that few 
hot-houses admit more than two or three plants of 
this kind. 

12. The Silver-striped Pine, from Surinam. 
This exceeds, in beauty, the whole tribe of varie- 



OF THE PINE-APPLE. 



253 



gated plants. Its leaves are variously striped with 
a dark green, and delicate white \ and the whole 
is tinged with a lively red, which produces a con- 
trast, that gives the plant a gay and most beau- 
tiful appearance. Nor is there less beauty in its 
fruit, the protuberances of which swell large, and, 
when near ripe, are variously marbled with red, 
green, yellow, and white ; which, together with 
the variegated crown on the top of the fruit, add a 
singularity and elegance to the whole beyond the 
power of description. 

13. The Gold-striped Pine. This produces a 
large and elegantly formed fruit, and is at the first 
beautifully marbled with red, green, and white, 
which gives it a gay and lively appearance even in 
its infant state. On the approach of maturity it 
becomes of a deep yellow. 

The flesh is compact, of a gold colour, abound- 
ing with a rich and well-flavoured juice. 

The leaves are edged with broad stripes of a 
greenish yellow colour ; are less diversified and less 
beautiful than the Silver-striped Pine : but on ac- 
count of its producing a large and excellent fruit, 
it has been much sought after by the curious. 

14. Striped Queen Pine. This is an accidental 
variety obtained from the Queen Pine at Welbeck 
about twenty years ago. It is nothing different 
from the common Queen Pine, excepting in the 
singularity of its leaves, which are beautifully va- 
riegated with green, purple, and white. In summer 



ON THE CULTURE 



the whole plant is strongly tinged with a fiery red, 
which gives it a gay and most beautiful appearance. 

There are two or three other varieties of varie- 
gated Pines, but less deserving of notice than the 
former. Likewise a more extensive variety in com- 
mon cultivation ; but I judged it expedient to de- 
scribe no other than the sorts now growing in Wel- 
beck garden, and of which I had tasted the fruit 
myself. 

There are Pines which go by the names of the 
Barbadoes, Tobago, Dominica, and all the rest of 
the West India islands. These are frequently one 
and the same kind ; and so long as we call them 
by the names of the places from whence they 
come, we shall ever be liable to confusion. — The 
Duke of Portland has frequently received Pine- 
plants from different and remote parts of the West 
Indies, in no one characteristic of which I could 
perceive the least distinction. 

I have heard it asserted that there are Pines with 
green, and have been assured that there are others 
with red flesh ; but I must confess that I have 
never seen one of either, that, to my apprehension, 
could properly be so distinguished. The fruit of the 
Queen Pine is often cut when green, (just on the 
point of changing yellow,) and in the hot months 
this method is judicious ; but I cannot think that 
this entitles the kind to be called the Green Pine. 

In the year 1771 > I brought a Pine-plant from 
Holland, by the name of the Red-fleshed Pine. 
The gentleman in whose possession it was, assured 



OF THE PINE-APPLE. 



255 



me that its fruit cut as red as any kind of peach at 
the stone, or as the root of red beet. It fruited in 
the garden at Welbeck in 1774, but the fruit was very 
small, cut hard and stringy, and was not in the least 
red. I therefore suppose that the gentleman who 
gave it me had never seen the fruit himself. 

After all, however, I by no means take upon me 
to deny the above assertions ; for though I have 
never seen any proof of them myself, considering 
the similar instances of both in other kinds of fruit, 
viz. the former in the melon, and the latter in the 
peach, apple, and pear, it would ill become me 
absolutely to refuse to give them credit. 

On the different Ways of propagating the Pine-apple* 

The Pine is propagated sometimes by seed!,' but 
generally by crowns and suckers. The seeds are 
produced in the inside of the protuberances of the 
fruit, are small, of a dark colour, and in shape not 
unlike the seed or kernels of the apple or pear. 

The crowns are produced on the top of the fruit, 
of which there is seldom more than one ; but there 
are instances of two or more being joined together. 

The suckers are produced in various parts of the 
plant, but most generally from between the leaves, 
near the middle of its stem \ and the suckers pro- 
duced in that part are esteemed the best. The 
Brown Antigua, the King, and the Sugar-loaf kinds, 
commonly produce suckers at the top of the stem 
immediately under the fruit ; but these are gene- 



ON THE CULTURE 



rally small, (by gardeners usually called gills,) and 
therefore of much less value than the former. 
Suckers, too, will sometimes arise from the bottom 
of the stem at the root of the plant ; and in that 
situation they are generally well rooted when 
grown to a proper size to be taken off. 

Suckers are preferable to crowns, being gene- 
rally of a much larger size ; the goodness of either 
does not at all depend on the length of their leaves, 
but on the substance of their stems at the bottom. 
I have sometimes had crowns that measured, at 
their bottoms, more than nine inches in circum- 
ference, and in such a case they are equal almost 
to any suckers. 

Crowns which grow upon late autumnal fruit, 
are commonly larger than those produced earlier in 
the season. 

On raising the Pine from Seed, 

I believe that there have been but few instances 
of the Pine-apple perfecting its seed in this country. 
And I have been informed that the seeds are so 
scarce in the West Indies, that there is seldom 
more than one found even in thirty or forty fruit. 

When the seeds of the Pine are sent into this 
country, it will be 'advisable to keep them in a 
warm room till the latter end of March, or begin- 
ning of April. At that season the seed will be 
more likely to vegetate than if sown earlier in 
the year. 

Pots should be prepared, and filled with very 



OF THE PINE-APPLE. 



257 



fine rich mould within one inch of the top, and 
plunged in a warm part of the tan-bed, a day or 
two before the seed is sown, that the mould 
may become warm. The seeds should be sown 
one inch apart, and covered about a quarter of an 
inch with the same mould as that in the pots. 
Then the pots should be immediately covered 
with a piece of glass, which should fit the tops 
very close ; this, by preventing the mould from 
drying, and giving an additional heat to it near 
the surface, will soon cause the seeds to vegetate. 
Neither air nor water will be required till the 
plants begin to appear, when a little air should be 
given in the day-time only ; let the plants be 
sprinkled over with water every four or fiye days, 
in case the weather is fine and clear $ but should 
it prove dark and moist, once in ten days will be 
sufficient. As the plants advance in size, a greater 
quantity of air should be given them in propor- 
tion to their progress, and by the time they have 
six or eight leaves, they will have strength to 
withstand the general air of the hot-house ; and 
from that time will require a little water twice a 
week. 

The first leaves of seedling Pines are very small 
and tender, much resembling the smallest blades 
of grass ; the plants therefore should by no means 
be left uncovered till they have acquired strength, 
as the Onisci or Wood-lice (with which most hot- 
houses abound) would in one night destroy the 
hopes of the crop. It will also be advisable, whep 



258 ON THE CULTURE 

the glasses are first taken off the pots, to sprinkle 
the plants with water, and immediately dust them 
with a little snuff or tobacco-dust, which, being 
put into a puff, or small piece of gauze, may be 
thrown upon them with great ease ; a very small 
quantity will prevent those insects from injuring 
the plants. This method will also secure other 
young and tender plants, kept in hot-houses, from 
the like accident. 

By the end of August the seedling Pines will 
be grown to a proper size for transplanting, when 
they should be put into small pots, filled with the 
same mould recommended for crowns and suckers ; 
and from that time their treatment requires no 
difference from that of the others. 

On raising the Fine by Crowns. 

The crown is perfected at the time when the 
Pine-apple becomes quite yellow - 9 therefore the 
crowns of such fruit may be planted as soon as 
taken off: but if the fruit be cut green, as is 
practised by some persons with the Queen Pine, 
or if only the top of the fruit be green when cut, 
as is the case frequently with the Sugar-loaf kinds, 
(even when the principal part of the fruit is 
thoroughly ripened), then it will be necessary to 
let the crowns of such fruit lie a few days after 
they are taken off, in a shady part of the hot-house, 
in order to give them that degree of maturity to 
which nature was not allowed to conduct them. 

Where there is convenience in the hot-house, 



OF THE PINE-APPLE. 



259 



or if a hot-bed be in readiness, the crowns, after 
having lain a few days on the flues, may be planted 
in small pots filled with earth, and treated in the 
same manner as will hereafter be recommended 
for the suckers. 

As the crowns are taken off daily during the 
Pine season, the quantity of them at one time is 
never so considerable as to make it worth while 
to be continually preparing hot-beds for them. 
But that no time may be lost, the most advisable 
method is to plant them for some time in the tan- 
bed, where there are always vacant spaces between 
the large plants in the fruiting pit, and there the 
crowns will be preparing their roots against the 
time of their potting. 

But before the crowns are planted, their lower 
or bottom leaves should be shortened with the 
knife or scissors, as it will cause them, when 
planted, to decay much sooner, and make room 
for the roots to be produced with the greater 
ease. 

I by no means advise that the crowns stand 
a long time in this situation, for if their roots are 
permitted to grow to a great length in the tan, 
(as is practised by some) they will inevitably 
receive a check at the time they are shifted into 
the pots, which may be prevented by potting them 
as soon as they begin to strike, or at least by the 
time their roots are grown to the length of one 
or two inches ; but this cannot be ascertained so 
well by time as by observation, much depending 

s 2 



260 



ON THE CULTURE 



on the temperature of the tan as well as the sea- 
son. When the weather is warm* and the tan 
heats kindly, they will make a greater progress in 
ten or twelve days, than in a month, when the tan 
is in a declining state, and the season cold and 
dark. 

The crowns will require very little water during 
the time they remain in the tan ; a gentle sprink- 
ling or two will be quite sufficient. 

When the crowns are removed from the tan, 
they should be taken up with great care, and 
cleared of all decayed matter at their bottoms, 
and immediately planted in small pots filled with 
the compost mould hereafter recommended, and 
from that time treated as the suckers, in the fol- 
lowing manner. 

On raising the Pine by Suckers. 

As the fruit of the Pine-apple is the principal 
object, and sole reward of the great expense and 
trouble attending its management, few persons 
choose to permit the suckers to remain on the 
plants till they grow very large, as they would 
injure the fruit and prevent its swelling ; they are 
therefore generally taken from the plants as soon 
as it can be done with safety. But where a stock 
of plants is the object, the advantage which might 
be gained in the fruit is given up, in order to pro- 
mote the growth of the suckers, by permitting 
them to remain on the old stools some time after 

15 



OF THE PINE-APPLE. 



261 



the fruit is cut. In this situation the suckers will 
grow very large, provided the stools are plentifully 
supplied with water : and if some of the most 
forward and strongest suckers are permitted to 
remain on the old stocks (only one on a stool) they 
will sometimes produce tolerably good fruit the 
next season. When this is intended, if the sucker 
grow near the bottom of the stool, a few of the 
leaves immediately under it should be cut off, and 
mould raised to the bottom of the sucker (which 
may easily be done by the help of a piece of a 
broken pot) in order for the sucker to strike; after 
which time it will grow amazingly fast, by receiv- 
ing nourishment from its own roots, as > well as from 
those of the parent stocky therefore, as it advances 
in size, the leaves of the old stool should from 
time to time be taken off, in order to make room 
for it. 

Having thus pointed out the different- modes 
that are practised, I return to the former, as being 
the most eligible. 

Suckers cannot with safety be taken from the 
plants, till they are grown to the length of twelve 
or fourteen inches, when their bottoms will be 
hardv woody, and full of small round knobs, which 
are the rudiments of the roots. It would en^ 
danger their breaking if they were to be taken off 
sooner. 

When the suckers are taken off* the operation 
should be performed with great care, that neither 
plant nor sucker may be injured. To prevent 

s 3 



ON THE CULTURE 



which, one hand should be placed at the bottom of 
the plant to keep it steady ; the other as near to 
the bottom of the sucker as conveniently can y 
after which, the sucker should be moved two or 
three times backwards and forwards in a sideway 
direction, and it will fall off with its bottom entire* 
Whereas, when a sucker is bent downwards imme- 
diately from the plant, it frequently either breaks 
off in the stem, or splits at the bottom. 

Before the suckers are taken off, pots should be 
provided for them filled with the compost mould, 
which will be recommended under that article. 
Where there are succession or breeding stoves, 
there is generally some part of the tan-bed assigned 
for their reception, which should be renewed with 
a little fresh tan on the occasion, and this should 
lie a few days till the heat begins to arise, before 
the pots are plunged into it. 

Sometimes hot-beds are made for the suckers. 
When that is the case, they should be prepared 
at least fourteen days before the suckers are taken 
off, in order that the violence of the heat may be 
over : after the bed has been made ten days, it 
should be levelled, and covered eight or ten 
inches with tan ; and after this has lain four or 
five days, in case the heat of the bed should not be 
violent, the pots may be plunged into it. 

Whichever of the above methods is pursued, it 
will be proper to bestow great attention to the 
temperature of the bed afterwards ; and in case 
its heat increases, the pots should be raised. 



OF THE PINE-APPLE. 



263 



The size of the pots comes now to be considered. 
The general method hitherto used to describe 
the different sizes of the pots for Pines has been 
by their prices ; as penny pots, two-penny pots, 
&c; but as I have found that pots of the same size 
differ very considerably in their prices in different 
parts of the kingdom, it appears to me so indecisive 
and dissatisfactory, that I shall subjoiu a scale 
containing the dimensions best adapted to the 
several uses. 

Inches diameter Inches 

j I Pots for full-sized crowns f 
Y and suckers C 



( for plants to fruit the! 

2. < following season when > 
( shifted in March J 

3. ^ for fruiting plants ^ 



at the top 


l deep 


6 






B. 


m 





{ . 

I wish it to be understood that the above di- 
mensions are only used for full-sized plants at their 
different periods : plants below the standard must 
have less-sized pots in proportion. 

After the suckers are taken offj their bottoms 
should be cut smooth, as some of them will split a 
little, and be ragged. Such of them as are hard, 
woody, and have their nobs (or rudiments of the 
roots) turgid, may be planted immediately: others 
that appear soft, and not so mature, should lie a 
few days in the hot-house to harden, and be better 
prepared for vegetation. Crowns and suckers do 
not suffer, like any other plant, by this operation, 
as some persons imagine. A large sucker will 

s 4 



264 



ON THE CULTURE 



vegetate after having lain six of the hottest months 
in the year exposed to the sun in the hot-house. 
Whereas, almost any other plant of the same size 
and substance would in that situation lose its 
vegetative powers in less than a tenth part of that 
time. 

When the suckers are put into the pots, it is not 
necessary for them to stand deeper in the mould 
than just to keep them fast 5 in this situation they 
may remain ten or twelve days, by which time, if 
the bed heats moderately, they will begin to strike, 
when they should be gently watered over their 
leaves ; and after the plants are well rooted they 
may be watered twice a-week from that time to 
the end of September, provided the weather is 
fine. But it must always be remembered, that the 
Pine-plant requires much less water in a moist 
than in a dry season, as the humidity of the air in 
a great measure answers the purpose of watering. 

When the weather is warm, a great deal of air 
should be admitted, and care should be taken to 
keep the pots in a constant and regular heat, by 
adding a little fresh tan whenever the heat of the 
bed begins to decline. 

In September the plants should be carefully 
looked over, and all the forward crowns and 
suckers that are grown large, and with an appear- 
ance of being under -pot ted, should be removed into 
larger-sized pots with their roots and balls entire. 
From this time (beginning of September) the 
plants should be watered only once a week till 



OFTHB PINE-APPLE* 



265 



November, in case the weather proves fine ; but 
should it be dark and cold, once a fortnight will be 
quite sufficient, especially towards the latter part 
of that time. After this the hot-house should be 
kept in a cold state, b and little or no water given 
the plants till the middle or latter end of January, 
as the weather may prove more or less favourable ; 
for as there is always a moisture in the tan, in 
which the Pine pots are plunged, and, as the pots 
are porous, the roots of the Pine generally imbibe 
a sufficient quantity to support the plants during 
the above season, when they are nearly in a state 
of inaction : however, in some seasons, a gentle 
watering or two may be given, especially when 
there is a kind bottom heat, which, during the 
above time, will be absolutely necessary. 

But it sometimes happens in a long-continued 
frost, that it is found difficult to keep the tan in 
that desirable state ; for it is rather inconvenient 
to renew the tan-bed in such a season, when fresh 

b In a morning the spirits of the thermometer should not be 
higher than one or two degrees below the point marked tem- 
perate. The author makes thermometers for sale on an ele- 
gant construction, graduated to a scale entirely adapted for the 
culture of the Pine-apple plant. — But, in order to give his 
readers a just idea of the measure of a degree, referred to in 
this work, he thinks it will be proper to inform them, that the 
space between temperate and freezing point is divided into ten 
equal divisions, which serve for a scale of degrees. However, 
for the further satisfaction of the curious, a second scale of 
degrees is also given on the plate, corresponding with that of 
Fahrenheit's, as being more generally known. 



266 



ON THE CULTURE 



cold tan would be liable to starve the house. In 
such a case, the most advisable method is to plunge 
the Pine pots so deep in the tan that their rims 
may be covered two or three inches \ the roots of 
the Pine-plants will thereby receive a greater de- 
gree of warmth, and it will also prevent the sur- 
face of the mould in the pots from becoming too 
dry. 

There is nothing so prejudicial to the Pine-apple 
plant, (insects and an over-heat of the tan ex- 
cepted,) as forcing them to grow by making large 
fires, and keeping the hot-house warm at an im- 
proper season, which is injudiciously done in many 
hot-houses. It is inconsistent with reason, and 
against nature, to force a tropical plant in this 
climate in a cold dark season, such as generally 
happens here in the months of November and 
December ; and plants so treated will in time 
show the injury done them \ if large plants for 
fruiting, they generally show very small fruit-buds 
with weak stems ; and, if small plants, they seldom 
make much progress in the beginning of the next 
summer. 

As the length of the days, and power of the 
sun increases, the plants will begin to grow, and 
from that time it will be absolutely necessary to 
keep them in a regular growing state; for if 
young plants receive a check afterwards, it 
generally causes many of them to go into fruit. 
From the time they begin to grow they will de. 
mand a little water : once in a week or ten days, 



OF THE PINE-APPLE. 



267 



as the weather may prove more or less favourable, 
will be sufficient till the middle of March, which 
is the most eligible season to shift them in their 
pots. If that work is done sooner, it will prevent 
the plants from striking freely ; and if deferred 
longer, it will check them in their summer's 
growth. 

In this shifting I always shake off the whole of 
the ball of earth, and cut off all the roots that are 
of a black colour, carefully preserving such only as 
are white and strong. I then put such plants as 
are intended to fruit the next season into second- 
sized pots with fresh mould entire. 

The bed at this time should be renewed with a 
little fresh tan, in order to promote its heating, 
and the pots plunged therein immediately. The 
hot-house should be kept pretty warm till the heat 
of the tan begins to arise, as it will be the means 
of causing the plants to strike both sooner and 
stronger. As soon as the heat of the bed begins 
to arise it will be proper to give the plants a 
sprinkling of water over their leaves ; and as soon 
as they are perceived to grow, they will require a 
little water once a week for a short time, and 
afterwards twice a week till the next time of 
shifting them in their pots. 

During the summer months give the plants 
plenty of air whenever the weather is warm, and 
water properly, as has been described: let the 
pots be kept in a regular constant heat, and clean 
from weeds \ but above all, avoid an over-heat of 



268 



ON THE CULTURE 



the tan. Some persons plunge a thermometer in 
the tan, with the ball of its tube as deep as the 
bottom of the Pine pots ; and by repeated observ- 
ations, a point is fixed for the spirits in the part of 
the tube above the surface of the tan, to show when 
the pots should be raised. Whether the above, or 
the putting watch-sticks in the tan (which is the 
most common method) is practised, too much at- 
tention cannot be had whenever there is the ap- 
pearance of too violent a heat in the tan. 

If the above directions are strictly attended to> 
the plants will be grown to a large size by the be- 
ginning of August ; when they should be shifted 
into the largest-sized fruiting pots, with their roots 
and balls entire. 

But it will be proper here to observe, that in 
some hot-houses it is found difficult to get plants 
of the Antigua and Sugar-loaf kinds to fruit at a 
proper age ; and, in that case, I advise the shaving 
off the roots on the outside, and reducing the balls 
of them at this shifting. A greater proportion of 
sand should also be added to the compost, which 
will be the means of bringing them into a fruiting 
state at a proper season. 

The disproportion of the second-sized and fruit- 
ing pots is so great, as to admit of a good quantity 
of fresh mould at this shifting, which is absolutely 
necessary to support the plants till their fruit be- 
comes ripe : it also affords an opportunity of per- 
forming the operation of shifting the plants witta 
out injuring their roots. As there will be a large 



OF THE PINE- APPLE. 



269 



space beween the ball and the side of the pot, the 
mould may be put round the ball with great ease. 
Whereas, when plants are shifted into pots, only a 
small size larger than those from whence they were 
taken, they are generally much injured by the 
operation of shifting : besides, even with the great- 
est care, there will frequently be spaces left hol- 
low between the ball and the side of the pot. 

A little fresh tan should be added, and the bed 
forked up, but not to the bottom of the pit, as the 
tan is liable to heat violently at this season of the 
year 5 of which when there is the least appearance, 
the pots should be raised immediately. The delay 
of doing it one day may be attended with very bad 
consequences. 

The plants will continue to grow very fast this 
and the following month, and should therefore be 
watered pretty plentifully, at least twice a week ; 
and, in the summer waterings, it should be ob- 
served, that it will be of great service to the plants 
to be watered once a fortnight all over their leaves. 
If the month of October be wet and cold, the 
plants should not be watered above twice in that 
month ; but if fine and clear, once a week : and 
here ends the watering of the fruiting plants for 
the season. 1 never give them any water in the 
months of November and December ; and during 
that time 1 keep the hot-house in a cold state, but 
a bottom heat is always required ; therefore the 
tan should have been renewed, and the old part of 
it screened about the end of October or beginning 



270 



ON THE CULTURE 



of November : from which time the bed will gene- 
rally retain a moderate warmth till the beginning 
of January, when the tan should again be renewed. 
From that time the hot-house should be kept a few 
degrees warmer, and, as soon as the tan begins to 
ferment, the plants may have a little water given 
them. 

In this month (January ) some of the plants 
will appear set for fruiting, which may be distin- 
guished by the short leaves in their centres ; and 
from that time they should be moderately watered 
(till the middle of March) and the hot-house should 
be kept pretty warm ; a little air should, however, 
be admitted, whenever the weather will permit. 

About the middle of March it will be proper to 
renew the tan-bed, and, at the same time, the 
plants should be divested of a few of their bottom 
leaves ; the mould on the top of the pots should 
be taken off as deep as can be done without in- 
juring the roots, and the pots filled up with fresh 
compost earth, which will add to the vigour of the 
plants, as well as give a neatness to the whole when 
finished. 

c In some hot-houses, and in some seasons, the plants will form 
themselves for fruiting in December ; and when that is the case, 
the house should from that time be kept a few degrees warmer, 
viz. the spirits in the thermometer should be kept up to the 
point marked temperate, or, in general, one or two degrees 
higher : for when plants are kept too cold at that critical season, 
^viz. the time of forming their fruit) it generally causes many 
of them to show crooked, imperfect, and mis-shapen fruit. 



OF THE PINE-APPLE. 



271 



It is very injurious to the plants, and greatly re- 
tards the swelling of the fruit, to remove them after 
this season ; therefore, in case the heat of the bed 
should decline, a fresh heat may be got without 
moving the plants, by taking out the tan betwixt 
the pots as deep as possible, and filling that space 
up with fresh tan. — This method is practised by 
some even at an earlier season. 

The plants at this season will demand a kind 
lively bottom heat ; and whenever the weather will 
permit, a great quantity of air should be admitted 
into the hot-house, the want of a due proportion of 
which would cause the stems of the fruit to draw 
themselves w r eak, and grow tall, after which the 
fruit never swells kindly. 

As the fruit and suckers begin to advance in 
size, the plants will require plenty of water to 
support them, which may be given them at least 
twice, and sometimes three times a week ; but too 
much should not be given them at one time ; it is 
better to give them less at a time, and oftener. 

Sticks should be provided to support the fruit 
before it is gK)wn too large ; and, in tying them, 
care should be taken to leave bandage-room suf- 
ficient, making allowance for the swelling of the 
fruit. 

When the suckers are grown to about one foot 
in length, they should be taken off in the same 
manner that has been described \ and from that 
time the fruit will swell very fast. As soon as the 
fruit appears full swelled, the watering such plants 



ON THE CULTURE 



as produce them should cease : but it is too gene- 
ral a practice (in order to have the fruit as large as 
can be got) to continue the watering too long, 
which causes the fruit to be filled with an insipid, 
watery, and ill-flavoured juice. 

It is easy to know when the Pine becomes ripe 
by its yellowcolour ; yet they do not all change in 
the same manner, but most generally begin at the 
lower part of the fruit. Such fruit should not 
be cut till the upper part also begins to change, 
which sometimes will be many days after, espe- 
cially in the Sugar-loaf kinds. Sometimes the 
fruit will first begin to change in the middle, which 
is a certain indication of its being ripe : such fruit 
should be cut immediately. 

Having thus laid down the culture of the Pine- 
apple plant, whether raised from seed, by crowns, 
or suckers, to its final perfection in the fruit, I 
shall now subjoin some hints and observations, 
most of which, I hope, will be of use. 

In treating of the culture of the Pine-apple 
plant, some persons have recommended the shift- 
ing of the plants from first to last, with their balls 
entire ; also the shifting of them oftener than I have 
here recommended. These methods I disapprove, 
for the following reasons : 

First, it is observable that the Pine-plant begins 
to make its roots at the very bottom of the stem ; 
and, as the plant increases in size, fresh roots are 
produced from the stem, still higher and higher ; 
and the bottom roots die in proportion : so that, if 



OF THE PINE-APPLE, 



a plant in the greatest vigour be turned out of its 
pot as soon as the fruit is cut, there will be found 
at the bottom a part of the stem, several inches in 
length, naked, destitute of roots, and smooth. Now, 
according to the above method, the whole of the 
roots which the plant produces being permitted to 
remain on the stem to the last, the old roots decay 
and turn mouldy, to the great detriment of those 
afterwards produced. 

Secondly, the first ball, which remains with the 
plant full two years, by length of time, will become 
hard, cloddy, and exhausted of its nourishment, 
and must therefore prevent the roots afterwards 
produced from growing |with that freedom and 
vigour which they would do in fresher and better 
mould. 

Thirdly, the old ball continually remaining after 
the frequent shiftings, it will be too large, when 
put into the fruiting pot, to admit of a sufficient 
quantity of fresh mould to support the plant till its 
fruit becomes ripe, which is generally a whole year 
from the last time of shifting. 

It is an object of emulation amongst gardeners 
to try to excel their neighbours in the size of their 
Pines. In order to produce very large fruit, I 
recommend the following method, which I have 
often practised with great success. 

In the month of April or May, it is easy to dis- 
tinguish, in a stove of Pines, which plants promise 
to produce the best fruit : this is not always the 
case with the largest. A few of the most promising 

T 



£74 



ON THE CULTURE 



being marked, a small iron rod, made with a 
sharp angular point, may be thrust down the 
centre of the sucker, which, being turned two or 
three times round, will drill out the centre, and 
prevent its growing. This must be performed on 
all the suckers as fast as they appear. Thus the 
plant being plentifully supplied with water, and 
having nothing to support but the fruit, will some- 
times grow amazingly large. But this method 
should not be practised on too many plants, as it is 
attended with the entire loss of all the suckers. 

A yet further advantage may be given to the 
swelling of the fruit, by having a few of the lower 
leaves of the plant taken off, and by putting a rim 
of tin, or any thing else in the form of a hoop, 
round the top of the pot, sufficient to raise the mould 
three or four inches. 

The mould should be of the best quality, and 
constantly kept in a moderate moist state : this 
may be done by having the surface kept covered 
with moistened moss. The roots of the Pine-plant, 
especially those produced from the part of the 
stem just under the leaves, will then make a sur- 
prising progress, and the fruit will be greatly be- 
nefited by this expedient. 

Here it may be necessary to observe, that both 
the growth and size of Pines depend much on the 
construction and condition of the stove in which 
they are cultivated. In many places small stoves 
of a particular construction (in the which the Pines 
stand very near the glass) are erected solely for 



OF THE PINE-APPLE. 



the purpose of Fruiting-hotises. These, from their 
being always kept up to a high degree of heat, 
are by gardeners usually termed Roasters. See 
Plate 1. When there is such conveniency, it is 
customary, when any Pine-plants show fruit in the 
large stoves, to remove such plants (especially the 
most promising) directly into the fruiting-house ; 
where, from the high degree of heat kept, they 
generally swell their fruit astonishingly. 

It is observable that Pines always succeed best 
in stoves that have been newly erected ; on which 
account some of the more curious in the cultivation 
of this fruit have judged it expedient to pull down 
and rebuild their Pine-stoves every ten or twelve 
years. Although I cannot subscribe to such ex* 
pensive mode of procedure, I shall here beg to 
state the many advantages that accrue from keeping 
Pine-stoves in good and proper repair. 

First, by keeping the flues clean from soot, and 
air-proof, they will heat the house better, and much 
less fuel will serve. 

Secondly, by a due attention to keeping the 
inside of the roof, &c. duly painted, and by 
constantly white-washing the walls and flues in 
every part of the house, the plants will be greatly 
benefited, both from having a better reflection and 
from cleanliness. 

A further advantage in stoves newly built may 
also here be remarked. Where tan only is used, 
the beds are always filled at the first with new tan 

t 2 



£76 



ON THE CULTURE 



entire ; but afterwards constantly with new and 
old tan intermixt. 

Lastly, it is probable that stoves, newly erected* 
derive their greatest benefit from the good con- 
dition of the glass-work ; for, however well it may 
be kept in repair afterwards* it is certain that 
there never is so much light in an old stove as 
was at the first. Dirt will find its way into the 
cavities between the squares, &c. which, obstruct- 
ing the sun's rays, darkens, and gives a gloominess 
to the stove. 

It sometimes happens that great part of a stove 
of plants will show their fruit at or near the same 
time, and with the same treatment, would con- 
sequently become ripe too nearly together. To 
prevent this, and bring them into a regular suc- 
cession, when the fruit is nearly ripe, part of the 
plants may be taken out of the stove and set in 
a dry shady place ; as for instance, the stove-shed, 
where the pots should be covered with moistened 
moss, but no water given them : it must be ob- 
served, that every one of the plants must be taken 
into the hot-house again, and set in the tan-bed 
for a week or ten days before the fruit is cut, to 
give it a good flavour. When there is a variety 
of hot-houses, this caution is not necessary. 

Large fruiting plants will sometimes show their 
fruit in the months of August and September, but 
these^are generally thought of no value* and con- 
sequently thrown away. To prevent this, I fre- 
quently take such plants out of the hot-house as 



OF THE PINE-APPLE* 



277 



soon as their fruit begin to appear. I then set 
them in a shed or out-house for five or six weeks ; 
at the expiration of which time I pot them as in 
the month of March, after shaking off their balls. 
After this I plunge them into the tan ; and in the 
month of March following put them into larger- 
sized pots, with their balls and roots entire. By 
this means I have sometimes cut tolerably good 
fruit from such plants in the months of May and 
June following. Such forward plants generally 
produce very fine suckers. 

Whenever the Pine-plants are removed after 
they are grown large, it will be of service, before 
they are taken out of the tan-bed, to mark the 
side of the pots which stands next the sun ; for it 
is observable, that the centres of the plants gene- 
rally tend that way : so that the plants, when re- 
placed, may stand as they did before they were 
removed. I do not mean that it is at all necessary 
for the plants to be put into the very identical 
places in which they stood before, but in point of 
position it will be proper, and the plants will be 
benefited by being so placed. This may as easily 
be done as placing them in a random manner, 
which is the common method. 

Besides the watering of the Pine-plants in the 
manner recommended, it will be of great use to 
them during the summer, if the walks and flues of 
the hot-house be frequently watered : this should 
constantly be done in very warm weather, and 
always late in the evening ; the glasses should he 

t 3 



ON THE CULTURE 



immediately closed* The great heat of the hot- 
house will exhale the moisture, and raise a kind of 
artificial dew, which will soon stand in drops on 
the glasses ; the leaves of the Pine being succulent, 
they will imbibe the watery particles, to the great 
benefit of the plants. 

It will also be of great use to give the top of 
the tan-bed frequent waterings during the summer, 
in order to keep it in a moist state 5 for when the 
tan becomes dry and husky, the Pine-plants never 
make any great progress. The water may with 
great ease be put upon the tan between the Pine 
pots by the help of the watering-pipe. When the 
tan is in a moist state, it not only affords a more 
generous warmth to the plants, but (the pots being 
porous) their roots also imbibe a constant moisture* 
which is far preferable to any waterings that can 
be given them. 

Insects excepted, no greater misfortune can 
befall a stove of Pines than an overheat of the tan 5 
for, notwithstanding all the care a gardener can 
bestow, when this happens, the plants are generally 
injured in a greater or less degree. It used to 
give me much concern, during the time I used 
nothing but tan, that no effectual means could be 
found to remove so great a grievance : but by 
substituting oak-leaves in the place of tan, this 
mischief is absolutely annihilated. I shall there- 
fore give my readers the method of using them at 
the end of this work. However, as oak-leaves are 
not to be got in sufficient quantities in all places 



OF THE PINE- APPLE. 



279 



where there are hot-houses, I have, in this treatise, 
considered every part, and adapted it as if tan 
only were used : it therefore becomes necessary 
for me to add, that the stated times already laid 
down for renewing the tan, together with the 
renewal of it as often as it becomes cold, should be 
carefully and diligently attended to. However, 
the goodness or badness of the tan and the season 
will ever make those times uncertain. 

On Compost Mould proper for the Fine-apple Plant 

Proper compost mould for the Pine-plant is a 
very important article, and in the course of my 
practice I have long endeavoured to discover in 
what kind of compost it will grow with the greatest 
vigour; and after numerous experiments made 
with mixtures, of cows, deer, sheep, pigeons, hens, 
and rotten stable-dung, with soot, and other 
manures, in various proportions, with fresh pasture 
soil of different qualities, L can venture to recom- 
mend the following : 

In the month of April or May, let the swarth or 
turf of a pasture, where the soil is a "strong rich 
loam, and of a reddish colour, be pared off, not 
more than two inches thick: let it then be carried 
to the pens in sheep -pastures, where sheep are 
frequently put for the purpose of dressing, which 
places should be cleared of stones, &c. and made 
smooth ; then let the turf be laid, with the grass 
side downwards, and only one course thick j here 

t 4 



^80 ON THE CULTURE 



it may continue two, three, or more months, during 
which time it should be turned with a spade once 
or twice, according as the pen is more or less 
frequented by the above animals, who, with their 
urine and dung, will enrich the turf to a great 
degree, and their feet will reduce it, and prevent 
any weeds from growing. 

After the turf has laid a sufficient time d it 
should be brought to a convenient place, and laid 
in a heap for at least six months, (if a twelvemonth 
it will be the better,) being frequently turned 
during that time ; and after being made pretty 
fine with a spade, but not skreened, it will be fit 
for use. 

In places where the above mode cannot be 
adopted, the mixture may be made by putting a 
quantity of sheep's dung (or deer's dung if it can 
be got) and turf together. But here it must be 
observed, that the dung should be collected from 
the pastures when newly fallen ; also, that a 
larger proportion should be added, making an 
allowance for the want of urine. 

1. Three wheelbarrows of the above reduced 
swarth or soil ; one barrow of vegetable mould 
from decayed oak-leaves, (as described in the end 
of this work,) and half a barrow of coarse sand, 
make a compost mould for Crowns, Suckers, and 
Young Plants. 

6 I generally let it He in the pens till the quantity of sheep's 
dung constitutes nearly one third part. 

15 



OF THE PINE-APPLE. 



281 



2. Three wheelbarrows of swarth reduced as 
above, two barrows of vegetable mould, one barrow 
of coarse sand, and one fourth of a barrow of soot, 
make a compost mould for fruiting plants. 

The above composts should be made some 
months before they are wanted, and very frequently 
turned during that time, that the different mixtures 
may get well and uniformly incorporated. 

It is observable, that in hot-houses, where Pine- 
plants are put in a light soil, the young plants fre- 
quently go into fruit the first season, (and are then 
what gardeners term runners ); on the contrary, 
where plants are put in a strong rich soil, they 
will continue to grow, and not fruit even at a 
proper season : therefore, from the nature of the 
soil from whence the swarth was taken, the quan- 
tity of sand used must be proportioned; when 
the loam is not strong, sand will be unnecessary 
in the compost for young plants. 

I conceive that the urine of sheep contains a 
greater quantity of mucilage, or oleaginous matter, 
than the dung of those animals : and this opinion 
is founded upon observations made in sheep 
pastures, where, during the summer months, the 
effects of both are easily distinguished. I also 
presume that the reduced swarth in the pens 
receives a very considerable degree of fertility 
from the feet of the sheep. 

Where oak -leaves are not used in hot-houses, 
the vegetable mould may be made by laying a 
quantity of them together, in a heap sufficiently 



ON THE CULTURE 



large to ferment, as soon as' they fall from the 
trees : they should be covered for some time at 
first to prevent the upper leaves from being blown 
away. The heap should afterwards be frequently 
turned, and kept clean from weeds t the leaves 
will be two years before they are sufficiently re- 
duced to be fit for use. 

I shall just observe, that it will be proper to 
keep the different heaps of compost at all times 
clean from weeds, to turn them frequently, and 
to round them up in long rainy seasons. If covered, 
the better : but they should be spread abroad in 
continued frosts and in fine weather. 

On a due Proportion of Air proper for the Hot- 
House. 

It is from a due proportion of air admitted into 
the hot-house, that the goodness of the Pine-plants 
in a great measure depends. The want of it will 
cause them to grow with long leaves and weak 
stems, which plants never produce good fruit. 

On the other hand, air' admitted in too great 
a quantity, or at improper seasons, will starve 
the plants, and cause them to grow yellow and 
sickly. 

In the winter months, during the time that the 
plants are nearly in a state of inaction, the hot- 
house will require very little air ; yet it will be 
absolutely necessary to take every favourable op- 
portunity to let out the foul air, and dry the house : 



OF THE PINE-APPLE. 



283 



and the letting down the glasses a little way, even 
for a few minutes in the middle of the day, will 
sometimes do that business, especially when there 
is a little sun, and some wind. At this season 
there is not the least necessity to have regard to 
the words give air on the thermometer, for a little 
air may safely be admitted, although the spirits 
should not rise higher than six or eight degrees 
above the point temperate. 

But during the summer, when the weather is 
warm and fine, air should be admitted very plen- 
tifully. It will cause the plants to grow with 
broad leaves, and their stems will be stiff and strong, 
provided proper room be given them in the bed. 
Such plants generally produce large well-swelled 
fruit. 

In many places it is customary to shut up the 
hot-house at six o'clock in the evening, let the 
weather be ever so warm and fine, that business 
being frequently left to the care of labourers, who 
leave their work in most gardens at the above 
hour. In the months of May 2 June, and July, the 
sun has great power in an evening after the 
above hour ; when, if the house has no air, the 
heat in it will soon be raised to such a degree as 
to cause the plants to grow tall and weak, and 
prevent the fruit from swelling. 

In a hot season I frequently let the hot-house 
have air during the whole night, and sometimes 
for many weeks together. But when this is done, 
the glasses should be left in such a manner as to 



ON THE CULTURE 



prevent the rain, in case any falls, from coming 
on the plants. 

It has been thought advisable by some to con- 
struct hot-houses in such a manner as that air 
might be admitted by the back wall ; while others 
have been of opinion that it acquired a more bene- 
ficial temperature by being conveyed through a 
green-house into the . hot-house. To the first 
method I object, upon account of the northern 
quarter from whence the air immediately comes : 
and to the last, on account of its passage through 
the green-house, which I conceive may affect its 
purity. I do therefore recommend, in preference 
to all other contrivances, the admission of air 
between the glasses immediately over the plants. 

General Observations on "watering the Pine-apple 

Plant. 

From the stated times already laid down for the 
watering of the Pine-apple plant, a person not 
well skilled in its management might be led into 
an error, in regard to the proper quantity that 
ought to be given. Therefore it becomes ne- 
cessary for me to say something more upon this 
head. 

In the first place, I disapprove of ever giving 
a great quantity of water at one time to the Pine- 
apple plant in any stage, or at any season; if 
too much is given, it will cause the mould in the 
pot to run together, after which, when it be- 



OF THE PINE-APPLE. 



285 



comes dry, it will be hard and cloddy, and 
therefore not so well adapted to encourage 
the progress of the roots of the plant : besides, 
the glutting a plant with water will rob it of 
its vigour, and, if practised long, will reduce it 
to a weak state. 

The Pine-apple plant is of a succulent nature \ 
and although it will dispense with a pretty moderate 
quantity of water in the summer, when large and 
vigorous, yet it does not suffer, like most other 
plants, by being kept too dry. Young plants, es- 
pecially in the hot part of summer, if kept in a 
dry state, will not appear to make any progress ; 
yet, if there is a bottom-heat, their roots make 
great advances, and the plants always grow very 
fast after being in such a state, whenever water 
is given them; therefore, though the keeping 
plants too dry is certainly an error, it is not at- 
tended with the same fatal consequences as the 
contrary practice. It is my wish, however, to 
give such directions as may enable a person to 
avoid either extreme. 

We are informed, that in some of * the West 
India islands, where the Pine-apple plant grows 
in great perfection, no rain falls in the summer 
for many months together ; therefore this plant 
is supplied with moisture from the dews only, 
which we are told fall copiously. The method I 
have recommended of watering the walks and 
flues, &c. of the hot-house in an evening, in order 



286 ON THE CULTURE 

to raise a kind of artificial dew, is in imitation 
of these natural waterings. The frequent gentle 
summer-waterings recommended in the foregoing 
work, are also founded on the same principle ; 
therefore theory, as well as practice, determines 
that method to be the most eligible. 

Plants lately shifted into the pots, till their roots 
get matted, do not require so much water as before 
their shifting. 

Plants that are in large-sized pots, in proportion 
to the size of the plants, do not require so much 
water as plants that are under-potted. 

Plants that are in hard-burnt pots, made of strong 
clay, do not require near so much water as plants 
in pots less burnt, and made of clay with a good 
proportion of sand intermixed. The latter are 
greatly to be preferred. 

Plants in a vigorous growing state require very 
frequent and gentle waterings. 

But plants with fruit and suckers upon them, re- 
quire most of all. 

When plants are watered over their leaves, it 
should be sprinkled upon them only till every part 
is made wet, which may easily be distinguished, as 
the water immediately changes the colour of them 
to a sad green. As the leaves stand in different 
directions, the best method is to dash the water 
upon them backwards and forwards, on every side 
of the bed. 

Summer- waterings should always be given late in 



OF THE PINE-APPLE. 



€87 



an evening ; but in the spring and autumn, the 
forenoon is the proper time. 

Less water should be given in moist than in dry 
weather, for reasons already given. 

In winter, when water by accident falls into the 
centres of the fruiting plants, it should immediately 
be drawn out, which may easily be effected by the 
help of a tin pipe, of about three feet in length, one 
end of which should be no bigger than the small 
end of a tobacco-pipe. 

On Water proper for the Pine-apple Plant. 

The quality of the water used in the hot-house 
is of considerable importance. In many places, 
hot-houses are supplied with well-water, which is 
generally put into a cistern three or four days before 
it is used. Pond, or river- water, is preferable, and 
is generally chosen for the above purpose, where it 
can be had with conveniency ; but the supply that 
a hot-house requires is attended with much trouble 
and great expense. 

It must be allowed that the water which falls 
from the heavens is preferable to any other : there 
is something in rain-water peculiarly adapted to 
promote vegetation. It seems to contain the food 
of plants, which it gets in its passage through an 
atmosphere loaded with putrescent particles. 

All hot-houses may so easily be supplied with 
rain-water, that it seems strange an object of so 



£88 



ON THE CULTURE 



much importance should hitherto have been so little 
attended to. 

The water which falls on the roof of a hot-house 
is in most seasons sufficient at least for the Pine- 
plants contained in it : I say in most seasons, for 
the quantity collected from the dews in dry weather 
is almost incredible : whether it proceeds from the 
exhalation arising from the frequent waterings in 
the hot-house, in which case the same water may 
possibly be used several times over, or whether the 
great heat in the hot-house attracts the watery 
particles floating in the open air during the night, 
are points that I shall not take upon me to de- 
termine. 

When a hot-house is building, by bestowing a 
very trifling additional expense, (which will save 
a continual one afterwards,) the rain that falls on 
the roof may be brought into a cistern placed in 
any part of the building. 

When this is intended, it will be necessary to 
have a course of stone project in front nine inches 
beyond the wood plate that supports the roof ; 
which stone should have a groove cut in the middle, 
five inches in breadth, and the depth of the groove 
at the beginning should be half an inch, increasing 
one-eighth of an inch in every yard in length. 
This is a good proportion. The groove will receive 
the water that falls on the roof, and if worked in 
the above manner, the water will descend to one 
end of the stove if small ; but if the hot-house be 
large, it will be more convenient to descend from 



OF THE PINE-APPLE. 



289 



both ends to the middle, where a semi-circular 
stone, one foot in diameter, worked in the form of 
a bason, should receive the water. This stone must 
have a hole cut at the bottom, into which a leaden 
pipe should be fixed, which will take the water 
from thence to any part of the hot-house under the 
level of the stone. 

The large hot-house at Welbeck is thus contrived; 
so that all the rain that falls upon its roof, which 
contains above three thousand square feet, is 
brought at pleasure into a large cistern in the front- 
bed in the middle of the stove. 

I should have observed, that the groove in front 
is covered with lead ; likewise, that there is a 
waste-pipe in the cistern to take off the water when 
the cistern is full ; also, that a small plug prevents 
the water from coming into the cistern, when not 
required ; and that the cistern is sufficiently large 
to contain a reserve of water against dry weather. 

On Fire proper for the Hot-house. 

It would be so difficult to keep the Pine-apple 
plant in any part of this island, throughout a severe 
winter, without the assistance of fire, that I believe 
I do not assert too much when I say it would be im- 
possible : but at the same time that fire is absolutely 
necessary, the moderate use of it will be found 
equally so. 

Coal is the most general fuel used in hot-houses, 
although peat, turf, or wood, will answer the pur- 

u 



290 



ON THE CULTURE 



pose as well ; but fires made with the latter require 
a great deal more attendance. 

In the months of October, November, and great 
part of December, the hot-house will require very 
small fires, as I already have observed. The ad- 
vantages of keeping the stove in a cool state during 
that part of the season are very apparent. A mo- 
derate fire made in an evening will then be quite 
sufficient ; and when it begins to burn pretty brisk, 
it will be proper to cover it over with ashes taken 
from under the grate, (supposing the fire made 
with coal,) which will cause it to give a moderate 
heat through the greatest part of the night, pro- 
vided the external air be well excluded from the 
fire-place, which is a point essentially necessary to 
be observed. And if the morning should be severe, 
no danger need be apprehended if the spirits in the 
thermometer be up within two or three degrees of 
the point marked temperate. 

In the months of January and February, 
stronger fires will be requisite, as the Pines then 
demand a kinder treatment : but I shall here ob- 
serve, that then, as well as at all times, be the 
weather ever so severe, it will be imprudent to 
make excessive strong fires : excess of fire cracks 
the flues, and causes them soon to go out of repair, 
after which the same quantity of fuel will not 
have the same effect ; besides, when once the flue 
becomes cracked, it will admit the smoke into the 
house, to the great detriment of the plants con- 
tained in it. 



OF THE PINE-APPLE. 



In order to preserve the flues, there should 
always be a sufficient number of fire-places, by 
which means the fires need not at any time be 
made so strong. When the roof of the hot-house 
is covered, one fire will suffice for about seven or 
eight hundred square feet ; but where no covering 
is used, it will not give a proper heat to more than 
five or six hundred feet : so that the number of 
square feet contained in a hot-house being known, 
the number of fire-places required may be easily 
ascertained. 

Some persons who give designs for the building 
of hot-houses, allow a fire to work a much larger 
space than I here recommend, in order to make it 
appear that the expense in fuel will not be so 
great ; whereas, in fact, the case is quite the re- 
verse ; for I can venture to assert, that one fire 
worked violently, will consume more fuel than two 
that are worked moderately ; the latter will also 
heat the house more regularly, and never be pro- 
ductive of the bad effects which attend the former, 
as I have already shown. 

Hot-houses that are new built, require much 
less fire than those that are old, and consequently 
in worse repair : in the former there is seldom 
occasion for the fires to be continued longer than 
the beginning of May, yet there are sometimes 
instances of fires being requisite, even in the sum- 
mer months ; not only in respect of the weather, 
but in order to promote the ripening of late- 
shown fruit. 

u Z 



ON THE CULTURE 



Fuel is often burnt in stoves without effect, 
by the improper construction of the fire-places e : 
it is a common thing for stove-fires to return back 
when the wind is in certain points ; but the means 
of preventing this are very easy. Smoke is a fluid, 
and acts on the same principles as water ; but 
their disproportion of gravity, (considered with 

e Mr. Joseph Thompson, gardener to the Right Hon. Lord 
John Cavendish, at Billing, in Northamptonshire, has obligingly 
favoured me with the following important account of a method 
of burning lime in stove fire-places. — It will, I trust, prove 
a valuable piece of information, more especially to persons 
situate in a lime-stone or chalk country, and where coal 
abounds. When lime is of a fattening quality, the acquisition 
will be still greater, not only by way of contributing to improve 
the quarters in kitchen-gardens, but also by its being possessed 
of powers capable of destroying snails, slugs, &c. with which 
most old kitchen-garden grounds abound. 

" Agreeably to my promise, I now send you herewith an 
account of our method of burning lime in the stove fire-places, 
together with a plan of the kiln sketched out with a pen, which 
I have endeavoured to explain by references. 

" The size of the kiln should vary according to the quantity 
of lime required, and the heat that may be needful for Pine- 
stoves or forcing-houses, &c. — Ours here is somewhat larger 
than the dimensions given, and by working only at nights and 
mornings, will burn four bushels of lime per day. This takes 
J hundred of coals, which, with us, costs Is. But as Lord 
John Cavendish does a great deal of building here, and as the 
workmen consider the lime thus burnt greatly preferable to any 
we can get, (when we buy our lime it is brought five miles, and 
costs 3s. 6d. per quarter,) I have frequently had occasion to burn 
lime in a hot season when fire-heat has not been required in our 
forcing-houses. 



OF THE PINE-APPLE. 



293 



that of common air,) naturally makes their direc- 
tions tend differently. 

We know, that if a pipe filled with water be 
placed in an exact horizontal position, both ends 



" I have made the following observations in regard to the 
profits attending this mode of practice. s. d. 

To digging one load of stone - - 3£ 

To carriage of ditto - - - - -16 
To coals to burn the above - - 8 8 

To a boy 10 days' work at breaking the stone, 
attending the fires, and doing other jobs, 

15 5} 

To 5 quarters of lime, worth - - - 17 6 

2 0£ 

" Here is, you will observe, a small balance in favour of this 
mode of practice, exclusive of ten days' fire-heat in our forcing- 
house. And this was done when I only worked the kiln at 
nights and mornings ; but when we work it all day, by letting 
the lime out at the sliding grate, and by adding coal and stone 
at the top, we can then burn a quarter in a day, and the boy 
can manage to break stone and coal, and attend the kiln, with- 
out any other assistance. Besides, there is another advantage 
when we burn all day ; for the kiln, by becoming red hot, limes 
the stone more rapidly, and I judge that l-5th less coals will do 
the last case. 

" I shall beg to observe, that we abound in lime-stone here ; 
but in this inland part of the country, coal is a most expensive 
article. 

" I have never heard of any other kiln of this kind in England. 
Lord John told me it was practised at Lady E. Ponsonby's, at 
Bishops Courts, in Ireland. 

" Billing, Jan. 1794." 

u 3 



|5 



294* ON THE CULTURE 

being open, the water will run out gently each 
way ; but if a vessel filled with water be elevated, 
and fixed to one end of the pipe, the water will 
run out at the other end with a rapidity propor- 
tioned to the elevation of the vessel. 

The case is similar ; the flues in hot-houses 
are carried a great length from the fire-place in a 
horizontal position ; and when the fire-place (which 
is frequently the case) is too near the level of the 
flue, the fire will necessarily return back when the 
wind is in certain points. To prevent this, the 
fire-grate should be placed two feet below the 
level of the bottom of the flue ; and eighteen 
inches being a proper depth for the fire-place, the 
top of the fire-place will be six inches below the 
bottom of the flue, which will be sufficient to give 
the fire a good draught. — Fire-places constructed 
in this manner I have never known to fail, but 
have found them draw well at all times, and in all 
seasons. 

On steaming of the Pine-stove, §c. 

The method of steaming of Pine-stoves and 
forcing-houses seems to stand forward among the 
modern improvements of gardening. 

The powers of steam are certainly astonishingly 
great, and have been found of wonderful utility 
in the line of mechanic arts ; but it is exceedingly 
doubtful whether the use of steam in Pine-stoves 
and forcing-houses will be possessed of so many 
advantages, and turn to so good account, as some 



OF THE PINE-APPLE. 



1295 



of the more sanguine among modern projectors 
have estimated. f 

f Extract from the General Evening Post, from No- 
vember 22d — 24th, 1792. 

" A Gentleman, who is eminently distinguished for his me- 
chanical talents, and his improvements in several branches of 
rural economies, has lately contrived to rear pine-apples, me- 
lons, and other hot-house plants, without the use of tan, or 
other fermentative mixture, the necessary heat being com- 
municated by steam ; and after having practised it for at least 
two years, he can now, with some degree of confidence, pro- 
nounce, that it has even exceeded his highest expectations, 
and is in several respects preferable to any mode hitherto prac- 
tised for any hot-house plants, particularly in respect to insects ; 
for he does not find that any one class of insects has ever since 
attacked any of the plants that have been reared after this new 
method. 

" The circumstances that led him to the discovery, was the 
difficulty of finding tan in his particular situation. Chagrined 
at this, he began to reflect if it might not be possible to do 
without it. It readily occurred to him, that heat and moisture 
are the two great agents in promoting vegetation, and he 
thought, if these two could be conjoined together, it could 
not fail to prove salutary. Steam, properly managed, seemed 
to promise to do this. He then contrived an apparatus, by 
which water can be kept properly heated to transmit steam ; 
and this steam so managed as to be capable of acting either by 
its heat only, or by its heat and moisture united, as circum- 
stances should indicate to be proper • by means of flues, either 
horizontally disposed under a bed of earth, or in a perpendicu- 
lar wall, both the soil in which the plants grow, or the wall to 
which they are nailed, can be heated to any degree wanted ; 
and by admitting the steam itself at pleasure, either in the 
body of the mould, or in the hot-house, the plants may be 
subjected to a heated bath, if you please so to call it, which 
appears, by the experience he has of it, to be wonderfully kind to 

u 4 



296 



ON THE CULTURE 



The extravagant idea of steam answering every 
purpose of both fuel and tan, in regard of heat, 
I believe on trial proves merely an ideal projection. 

A genial warmth and moisture happily combined 
generally prove salutary to vegetation ; but excess 
of steam in hot-houses has by experience been 
found prejudicial both to the Pine and the Vine. 

Steam in pine-stoves and forcing-houses may be 
found useful when used with care and judgment. 
In my own opinion its greatest use will be in coun- 
teracting the parching and violent heat we often 
experience ; sometimes arising from the excess of 
heat in the flues, and sometimes from a powerful 
sun-heat and dryness of the weather ; but oftener 
by these causes in conjunction, in a season when 
the nights prove frosty and the days warm and dry. 

I have not heard of more than two instances 
where steam has been adopted in Pine-stoves on 
the general plan of affording heat and moisture 
both to the tan-bed and the body of the stove. s 



vegetation. The whole plant comes to be moistened with a 
warm vapour, which wholly condenses into a dew, that seems 
to penetrate every part of the leaf, and confers an invigorating 
freshness to the whole plant, that nothing else could have ef- 
fected. — It is impossible to conceive any thing more beautiful, 
luxuriant, and fruitful, than the Vines reared by this mode of 
management." 

g In the first, steam is, by means of a perforated arch, con- 
veyed under the bottom of the tan-bed. In the second it is 
conveyed by steam-pipes to various parts of the stove. See 
Plate III. 

14 



OF THE PINE-APPLE. 



297 



I have been informed that, in both, the event 
proved unsuccessful, and that the practice has 
been discontinued. h 

It is natural to suppose that in a constant excess 
of moisture, both in the tan-bed and bodv of the 
stove, the Pine-plants would decrease in their 
vigour, and their leaves soon become of a yellow 
hue ; that the Vines would produce shoots weak 
and long-jointed ; and that the bunches of grapes 
would be constantly subjected to decay. How- 
ever, by a moderate and judicious management, 
the steam- pipe may prove advantageous to forcing- 
houses in general ; and the method is simple and 
easy. 

To the boiler, which is usually placed in the 
back shed, a tube or pipe must be affixed, and 
which must be conveyed through the . back wall 
into the stove. From this tube or pipe, others of 
smaller dimensions should branch out, and be con- 
veyed in a horizontal position to any part of the 

h Although the method of conveying steam under the tan- 
bed does not appear to answer for the culture of the Pine; still 
it is very likely to prove an eligible expedient for forcing some 
kinds of early vegetables, &c. that are less impatient of mois- 
ture. — Thus we see cucumbers, melons, kidney-beans and 
early potatoes (with many other articles in the line of forcing) 
grow luxuriant, and flourish best in a hot-bed heat where there 
is a constant and strong steam. Hence, this method may 
prove advantageous to gardeners situate in places where early 
vegetables sell at a high rate. On this consideration I shall 
subjoin herewith a plan exhibiting the method of performing 
this new mode of practice. 



ON THE CULTURE 



stove. Running round the bark-pit is generally 
deemed the most convenient. To these horizontal 
pipes must be affixed a few perpendicular ones of 
yet smaller dimensions ; each of which must have 
a plug. 

When steaming is required, you heat the boiler 
in the shed behind the stove ; then take out 
the plugs from the perpendicular tubes, and you 
steam the stove in a few minutes to any degree 
required. 

It may be necessary to remark, that great care 
should be had in supplying the boiler with water ; 
because, if permitted to boil dry, it would en- 
danger its breaking by having cold water put into 
it while it remains in a hot state. 

On the Covering of the Hot-house. 

The covering of the glasses in a hot-house is 
not absolutely necessary, even in our severest 
seasons: yet where the whole of the glasses are 
covered during the winter nights, much less fuel 
is required than in other hot-houses where there 
is no such convenience : however, the saving in 
fuel is far from being adequate to the expense at- 
tending the covering; for, besides the first expense 
of the covers, and the daily one in putting them 
on and taking them off during the winter season, 
we find, by experience, that more glass is broken 
thereby than by every other accident. But here 
it may be said, that glass is also frequently broken 



OF THE PINE-APPLE. 



299 



in hot-houses that are not covered, by the seve- 
rity of the weather : this I grant is often the case 
when the squares of glass are large, and when 
the glazing- work is injudiciously performed. We 
know that thin window-glass (such as is used for 
hot-houses) is an elastic body, and that its elas- 
ticity increases and decreases in proportion to the 
temperature of the air. 

The method of glazing in lead is now exploded \ 
and what glaziers term slate-glazing in putty, is 
most generally adopted. 

When squares of glass are cut of a large size, 
they are generally cast or warped ; therefore, it is 
a practice with glaziers to tack them down with 
small tacks or sprigs, in order to make the work 
look neat. The glass bears this confinement 
during the time the weather is warm ; but in 
a hard frost the squares so strained frequently 
break. 

The squares for a hot-house, where covering is 
not intended, should not be larger than 8 by 6 
inches ; and the groove in the wood- work to re- 
ceive them should be 5-8ths of an inch deep, which 
will admit of their being put in, without straining 
them in the least from their natural form ; they will 
then withstand the severity of the weather with- 
out danger. Added to this, there is a great saving 
in point of expense, by having the squares of glass 
of so small a size, for the price of glass varies ac- 
cording to the different size of the squares : be- 
sides, as each square, when put in with putty, has 



300 



ON THE CULTURE 



a bearing on two sides only, small squares must 
consequently be the strongest, and therefore the 
less liable to be broken. 

In this place I must not omit taking notice of 
the common erroneous method of putting in the 
squares of glass, which is to let them lap over each 
other at least an inch, and in some hot-houses an 
inch and a quarter, whereas S-8thsof an inch is found 
quite sufficient to keep out the rain that falls on 
the house, which will not only make a saving in 
glass, but is better in other respects ; for the ca- 
vity between the squares soon gets filled with dirt ; 
and so broad a space between each square being 
darkened, contributes to give the house a gloomy 
appearance. Besides, the water that lodges be- 
tween the squares in the winter is apt to freeze, in 
which case it expands, and thereby frequently 
causes the squares to break. 

As glass is now become the principal object, in 
point of expense, in the building of a hot-house, 
I flatter myself that what I have advanced on this 
head will not be esteemed an unnecessary digres- 
sion. 

Many small hot-houses have for their covering 
a large sheet of canvass, which, by the help of a 
roller and pullies, is moved up and down with 
great ease. This is an expeditious method of 
covering, and may be of great use on the approach 
of a large hail-storm, though instances of damage 
done this way rarely occur. 

But where hot-houses are large, this mode of 



OF THE PINE-APPLE. 



301 



covering cannot so well be adopted ; therefore the 
most general method is to use light covers of 
wood, or frames of wood, covered with painted 
canvass. The covering the whole of the roof of a 
hot-house in this manner is very troublesome, 
and attended with great expense ; nor indeed is 
it absolutely necessary, as I have observed above. 

When either of the above methods are practised, 
it should be done with discretion. In many places, 
the covers of the hot-houses are sometimes, in a 
snowy, dark, severe, or rainy season, permitted to 
remain on for many days together, which is very 
detrimental to the plants, as they will in time draw 
themselves weak by the continuance of such a 
practice : for it is observable that plants grow 
much faster in the dark than in the light; and 
this is manifest from the progress of plants when 
first they arise from seed, in the open ground, in the 
spring of the year, when they do not grow half 
so much in the day as in the night. But here it 
must be observed, that the sun and light give ma- 
turity to the nightly progress of plants ; and the 
want of them soon causes the plants to grow lan- 
guid, weak, and, in time, to die. 

It is also a bad practice to continue to cover 
hot-houses late in the spring of the year, which is 
injudiciously done in many places, even so late as 
the middle of the month of May : for, as the 
covers are seldom taken off till after six o'clock in 
the morning, (the hour that labourers come to their 
work at most places,) it makes the hot-house night 



302 



ON THE CULTURE 



too long at that season of the year, when generally 
there are great numbers of the fruit of the Pine 
in blossom : for it should be remembered, that light, 
as well as warmth, is essentially necessary to pro- 
mote the growth of plants. 

In large double-pitted hot-houses the covering 
of the lower lights may be effected with great 
ease ; and this is found to be of use on a double 
account ; first, because the Pine-plants in the front 
pit, by standing very near the glass, are in the 
most need of covering in severe weather; and, 
secondly, because the front pit is generally used 
for succession plants, which require to be shaded, 
after being shifted in the spring, whenever the 
weather is warm and clear, as I have before ob- 
served in treating upon that head. 

There is yet another mode of covering, which in 
this place merits our consideration, viz. the screen- 
ing of the hot-house from the violence of the sun 
in very hot seasons. 

I have already observed, in the former part of 
this work, that the fruit of the Pine, (particularly 
the kind called the Queen Pine,) in the middle of 
summer is subject to crack in the middle ; and 
when that is the case, it generally contains a very 
insipid watery juice. 

It is evident that this imperfection proceeds 
from the too violent heat of the hot-house in the 
middle of summer ; for we find that later in the 
season they never have this defect : for the juice 
in the Pine decreases with the length of the days ; 



OF THE PINE-APPLE. 



303 



so that late in the season its fault is generally that 
of being too dry. 

It is observable, too, that the young, or succes- 
sion Pine-plants, do not make half the progress in 
violent hot weather, in the middle of summer, that 
they do later in the season. 

In order to obviate the above inconveniences, 
some persons cover their hot-houses in the middle 
of the day, when the heat of the sun is violent, 
with bass-mats fastened to a rope, which may be 
moved up and down with great ease. But a bet- 
ter mode, and which is frequently practised, is, to 
cover the glasses with a large net, which admits 
the air to pass freely, and at the same time breaks 
the rays of the sun, and retards their force, espe- 
cially if the meshes of the net be not large. 

But if Vines were judiciously trained up to 
the rafters of the hot-house, there would be no 
need of either of the last-mentioned coverings. 
The Vines should be planted in the front of the 
hot-house, and not more than one shoot trained to 
each rafter, part of which should be cut down to 
the bottom of the rafters every season, by which 
means the roof of the hot-house may constantly be 
kept thinly covered with young wood ; and, by hav- 
ing only one shoot to each rafter, the Vine-leaves 
will afford a kindly shade, and never incommode 
the Pines ; for the leaves fall, and the Vines 
are pruned at a season when the hot-house most 
requires sun. 



ON THE CULTURE 



The quantity of grapes that may be produced in 
a Pine-stove is also a desirable object ; and the 
large bunches hanging from the roof become an 
elegant as well as useful ornament to the stove. 

The Method of using Oak-leaves in Hot-houses. 

I presume that the leaves of the oak abound 
with the same quality as the bark of the tree ; 
therefore, the sooner they are raked up, after they 
fall from the trees, the better, as that quality will 
naturally decrease during the time they are ex- 
posed to the weather. 

After being raked into heaps, they should im- 
mediately be carried to some place near the hot- 
house, where they must lie to couch. I generally 
fence them round with charcoal-hurdles, or any 
thing else to keep them from being blown about 
the garden in windy weather. In this place we 
tread them well, and water them in case thev 
happen to have been brought in dry. We make 
the heap six or seven feet in thickness, covering it 
over with old mats, or any thing else, to prevent 
the upper leaves from being blown away. In a 
few days the heap will come to a strong heat. 
For the first year or two that I used these leaves, I 
did not continue them in the heap longer than ten 
days or a fortnight ; but in this I discovered a 
considerable inconvenience, as they settled so 
much, when got into the hot-house, as soon to 
require a supply. Taught by experience, I now 



OF THE PINE-APPLE* 



305 



let them remain in the heap for five or six weeks, 
by which time they are properly prepared for the 
hot-house. In getting them into the Pine-pits, if 
they appear dry, we water them again, treading 
them in layers exceedingly well till the pits are 
quite full. We then cover the whole with tan to 
the thickness of two inches, and tread it well till 
the surface become smooth and even. On this 
we place the Pine-pots in the manner they are to 
stand, beginning with the middle row first, and 
filling up the spaces between the pots with tan. 
In like manner we proceed to the next row till the 
whole be finished ; and this operation is performed 
in the same manner as when tan only is used. 

After this the leaves require no farther trouble 
the whole season through, as they will retain a 
constant and regular heat for twelve months with- 
out either stirring or turning ; and if L may form 
a judgment from their appearance when taken out, 
(being always entire and perfect) it is probable 
they would continue their heat through a second 
year ; but as an annual supply of leaves here is 
easily obtained, such a trial with us is hardly worth 
the trouble of making. However, as a saving in 
leaves may be an agreeable object in places where 
they are less plentiful, I was induced to make the 
following experiments. In 1777 j one of the Pine- 
pits was filled with one part of old and two parts 
new leaves, well mixed together. And the next 
year (1778) one pit was filled with old and new 
leaves in equal quantities. In both these expert 



306 



ON THE CULTURE 



ments I had the satisfaction to find the pits so 
filled to retain a heat through each season, equal 
to the other pits that were filled entirely with new 
leaves ; and since that time we have always used 
the whole of the undecayed leaves, mixed along 
with the new ones, 

I also have constantly used the leaves after they 
were taken out of the hot-house in the early-made 
hot-beds, and always found them to answer quite 
as well as fresh leaves. 

I must beg leave to observe, that when the 
leaves are intended to be used a second time, it 
will be proper at the taking them out of the pits to 
remove some few at the top, as also on each side, 
because the leaves at the top and outside of the 
pit approach most to a state of decay. 

After this the Pines will have no occasion to be 
moved but at the stated times of their manage- 
ment, viz. at the shifting them in their pots, &c. 
when at each time a little fresh tan should be 
added, to make up the deficiency arising from the 
settling of the beds ; but this will be inconsider- 
able, as the leaves do not settle much after their 
long couching. During the two first years of my 
practice I did not use any tan, but plunged the 
Pine-pots in the leaves, and just covered the sur- 
face of the beds, when finished, with a little saw- 
dust, to give it a neatness. This method was at- 
tended with one inconvenience ; for by the caking 
of the leaves they shrunk from the sides of the 
pots, whereby they became exposed to the air, and 



OF THE PINE-APPLE. 



307 



at the same time the heat of the beds was per- 
mitted to escape. 

Many powerful reasons may be given why oak- 
leaves are preferable to tanners' bark. * 

First, They always heat regularly ; for during the 
whole time that I have used them, which is near 
twenty-five years, I never once knew of their 
heating with violence ; and this is so frequently 
the case with tan, that I affirm, and indeed it is 
well known to every person conversant in the 
management of the hot-house, that Pines suffer 
more from this one circumstance than from all 
other accidents put together, insects excepted. 
When this accident happens near the time of their 
fruiting, the effect is soon seen in the fruit, which 
always comes ill-shaped and exceedingly small. 
Sometimes there will be little or no fruit at all ; 
therefore gardeners who make use of tan only for 
their Pines, should be most particularly careful to 
avoid an over-heat at that critical season — the 
time of shewing fruit. 

Secondly, The heat of oak-leaves is constant ; 
whereas, tanners' bark generally turns cold in a very 
short time after its furious heat is gone off. This 

» I believe that oak-leaves are preferable to those of any 
other sort ; but I have found, by repeated trials, that the leaves 
of beech, Spanish chesnut, and hornbeam, will answer the 
purpose very well. It seems that all leaves of a hard and firm 
texture are very proper ; but soft leaves that soon decay, such 
as lime, sycamore, ash, and of fruit trees in general, are very 
unfit for this mode of practice. 

X 2 



308 



ON THE CULTURE 



obliges the gardener to give the tan frequent turn- 
ings, in order to promote its heating. These fre- 
quent turnings, not to mention the expense, are 
attended with the worst consequences ; for by the 
continual moving of the pots backwards and for- 
wards, the Pines are exposed to the extremes of 
heat and cold, whereby their growth is consider- 
ably retarded ; whereas, when leaves are used, the 
Pines will have no occasion to be moved but at 
the times of potting, &c. — The Pines have one 
particular advantage in this undisturbed situation; 
their roots grow through the bottoms of the pots 
and mat amongst the leaves in a surprising man- 
ner. From the vigour of the plants, when in this 
situation, it is highly probable that the leaves, even 
in this state, afford them an uncommon and agree- 
able nourishment. 

Thirdly, There is a saving in point of expense, 
which is no inconsiderable object in places where 
tan cannot be had but from a great distance, as is 
the case here, the article of carriage amounting to 
ten shillings for each waggon-load. Indeed this 
was the principal reason that first induced me to 
make trial of leaves. 

My last ground of preference is the consideration 
that decayed leaves make good manure j whereas, 
rotten tan is experimentally found to be of no 
value. I have often tried it both on sand and clay, 
also on wet and dry lands, and never could dis- 
cover, in any of my experiments, that it deserved 
the name of a manure ; whereas, decayed leaves 

15 . 



OF THE PINE-APPLE. 309 

are the richest, and, of all others, the most suitable 
for a garden. But this must only be understood 
of leaves after they have undergone their ferment- 
ation, which reduces them to a true vegetable 
mould, in which we experimentally know that the 
food of plants is contained ; — but whether that food 
be oil, mucilage, or salt, or a combination of all three, 
I leave to philosophers to determine. This black 
mould, is, of all others, the most proper to mix 
with compost-earth, and T use it in general for 
Fines, and almost for all plants that grow in pots : 
for flowers it is most excellent. The remainder of 
this vegetable mould may be employed in manuring 
the quarters of the kitchen-garden, for which 
purpose it is highly useful. 

Leaves mixed with dung make excellent hot- 
beds ; and I find that beds, compounded in this 
manner, preserve their heat much longer than 
when made entirely with dung. In both cases 
the application of leaves will be a considerable 
saving of dung, a circumstance very agreeable, as 
it will be the means o£ preventing the contests 
frequently observed, in large families, between the 
superintendent of the garden and the directors o£ 
the husbandry. 



if i - 5 

x 8 



510 



ON THE CULTURE 



BOOK II. 

ON THE THREE SPECIES OF INSECTS THAT INFEST 
THE PINE -APPLE PLANT, WITH AN EFFECTUAL 
METHOD OF DESTROYING THEM. 

Our nobility and gentry, with a spirit for garden- 
ing not equalled by any other nation, have of late 
years been at great expense in building large and 
elegant hot-houses, in order to have the Pine-apple 
in as great perfection as this climate will admit. Yet, 
after all, they are frequently disappointed in their 
hopes of success; not so much from the mismanage- 
ment of these plants in point of culture, as from the 
injury they receive from certain insects, brought 
with, and generally found upon most of the Pine- 
plants which come directly from the West Indies. 

There are three kinds of insects which breed 
upon the Pine-apple plant. These are common 
in many stoves in this kingdom. 

1. The Brown Turtle Insect. Coccus Hes- 
peridum, Linn. This species is not only found 
upon the Pines, and most other plants which grow 
in hot-houses, but also upon 'many plants which 
are kept in green-houses. These insects, after 
they are arrived at a certain age, fix themselves 
immoveably to the leaves of the plant j but, before 
atht time, though they generally appear motion- 
less, yet, on a close inspection, in a very warm day. 



OF THE PINE-APPLE. 511 

many of them, and especially the smaller ones, 
may be perceived to move to different parts of 
the plant, being in appearance much like a turtle 
in miniature. 

A sweet glutinous matter issues from these 
insects ; this soon turns mouldy, and in time 
becomes quite black, which causes the plants to 
appear very unsightly. But as these insects do 
not in any other respect injure the Pine-plants, I 
shall pass them over, and proceed to those of a 
more pernicious nature. 

2. The White Scaly Insect. a This species 
is very nearly allied to the former, both of them 
being Cocci, and of the oviparous kind: it seems 
to be exactly similar to it in its manner of breed- 
ing, the process of which the curious naturalists 
in this branch have observed to be nearly as follows* 
The eggs, which are discharged from the female,,, 
are pushed forward between the skin of the belly 
and the leaf of the plant to which the insect 
adheres ; in consequence of this, the skin of the 
belly becomes less distended, which enables the 
insect to afford a larger covering to the eggs 
already excluded. When the eggs are all dis- 
charged, the skin of the belly retreats close to 
the back of the parent insect, which then appears 
like a mere scale. If the insect in this state be 
raised, with the point of a needle, from the leaf, 
a number of eggs may be perceived under it, of a 

a This insect has hitherto remained undescribed. Neither Lin- 
naeus, Geoffroy, Scopoli, or Schseffer, seem to have known it. 

x 4 



312 



ON THE CULTURE 



pale red colour, and very transparent, not unlike 
the roe (or eggs) of fishes; but with this difference, 
that they are not connected by a membrane, but 
loosely packed together. The mother, with a 
parental care, not only thus broods over her eggs 
till they are hatched, but continues to protect 
her young for a considerable time after, and either 
dies during the time she is performing this last 
office for them, or very soon after. 

The males of both the above species are much 
less than the females, and appear very different 
from them ; the latter, except just in their infant 
state, never assuming any other form than that 
of a scale, already described ; whereas, the males 
of both kinds, in their last state, become flies; but 
neither of them can probably do any injury to the 
Pine-plants whilst they are in that form : for the 
files of none of the Coccus kind have been found, 
on the strictest examination, by the most able 
naturalists, to have any organ by which they 
can take in nourishment. In that state, therefore, 
they probably continue but a short time, the 
whole business of their lives being then destined 
to the impregnation of the females. 

I have hitherto only taken notice of the round 
scale, which is the female insect, and which is much 
the most conspicuous, being far larger than the 
male. But a careful observer will readily perceive, 
where these scales are numerous, another set of 
smaller ones intermixed with them, which, if he 
be unacquainted with the natural history of these 



OF THE PINE-APPLE. 



313 



insects, he will hardly suspect to belong to the 
same animal, as they put on so different an appear- 
ance. They are semitubular, and their length 
scarce exceeds the diameter of one of the small 
round scales, and their breadth is not more than a 
third or fourth part of their length : these, how- 
ever, contain the males in one of their last stages, 
under which they assume the form of nymphs, 
and become flies. In order to be satisfied of this, 
a person need only break open, with the point of a 
needle, a few of these scales, when they are arrived 
at maturity, and he will perceive contained within 
each of them a very beautiful, but small fly, with 
all the characters of the flies of the Coccus kind. 

The length of this fly, from the head to the tail, 
exclusive of the wings, and those long hairs which 
are so characteristic of the flies of this kind, is about 
the thirtieth part of an inch ; and the length, in- 
cluding the wings when folded one over the other 
on the back of the fly, exclusive of the hairs before 
mentioned, is about the eighteenth part of an inch. 
A deep magnifying glass must be used to dis- 
tinguish the parts of these flies, as they are too 
small to be seen by the naked eye. 

The insects of this last-mentioned species are of 
a very pernicious nature. When Pine-plants are 
infested with them, there will be much trouble, and 
great expense, in cleaning them, even to keep the 
insects under ; and notwithstanding the greatest 
care, the plants will suffer much, and in time grow 
very unsightly ; their leaves will appear yellow and 



ON THE CULTURE 



sickly* and generally a great number of yellow 
transparent spots may be seen all over them. On 
the least neglect in destroying them, they will in- 
crease innumerably, and so beset the lower parts of 
the leaves next the stem of the plant (where they 
are most numerous) with scales, as nearly to touch 
each other. And as they pierce that part of the 
leaf immediately under the scale with their proboscis, 
they thereby not only draw out the nutritious juices 
themselves, but also destroy the tubes through which 
they flow. The upper parts of the leaves being 
thus deprived of their nourishment, fall down, and 
consequently die. 

But I have never found that these insects at- 
tack the roots of the Pine, as has been frequently 
asserted. 

Some persons also assert that the last described, 
and the following species of insects, are one and 
the same ; that they breed under the scales, and 
afterwards descend to the roots of the Pine, and 
when grown to maturity, are the large white mealy 
Pine-bug. But the error of this opinion is clearly 
evinced from hence, that some hot-houses are in- 
fested with the one, and not with the other. 

3. The white mealy crimson-tinged Insect. 1 * 
This species also has all the characters of a Coccus, 
but in all probability belongs to another subdivision 
of that genus of insects. For whereas the two 
former species are undoubtedly oviparous, this 

b This insect, as well as the former, has hitherto remained 
unnoticed by entomological writers. 



OF THE PINE- APPLE* 



315 



seems, on the contrary, to be viviparous. It is most 
probable that the young ones remain some time in 
the mealy down of the mother, till they have ac- 
quired strength, and are arrived at such a degree of 
perfection as to enable them to support themselves 
— when they forsake the parent insect, and dis- 
perse themselves to different parts of the plant. 

When this species is first perceived on the leaves 
of the Pine, it appears to be nothing more than 
small particles of meal, or powder, collected toge- 
ther ; but in a few days it assumes the form of a louse 
or bug, thickly covered with a fine meal or down, of 
an oval form on its upper, and very fiat on its under 
side, from whence proceed its legs, which are six 
in number. These, as- well as many other particu- 
lars in the above description, are not to be distin- 
guished without the help of glasses. 

I hope for the indulgence of my candid readers, 
in case the natural history and description of the 
three species of insects which I have attempted to 
give them should be found inaccurate or erroneous. 
I do not presume to give an historical and regular 
description of these insects, the principal object 
of this treatise (the result of many years' applica- 
tion and experience) being to point out to my sub- 
scribers a sure and easy method of extirpating 
them ; yet I thought it needful to mention some 
general characteristics of every species which has 
hitherto been discovered on the Pine-apple plant, 
in order to show that every one hitherto known 
had come within my observation ; and had conse- 



316 



ON THE CULTURE 



quently proved the efficacy of the remedy which I 
take the liberty of offering to the public. 

This last-described species is of a more pernicious 
nature than the former ; it attacks every part of 
the plant, from the top of its fruit even to the most 
extreme parts of its root. These animals wedge 
themselves in between the protuberances of the fruit 
in a most surprising manner, so as not to be got out 
without great difficulty, which not only makes the 
fruit appear very unsightly when it becomes ripe, 
but, by robbing it of its nutritious juices, is the 
cause also of it& wanting flavour and being ilk 
tasted. 

But the bad effects of this species on the roots 
of the plants are yet of a far worse consequence - t 
for there, even at the bottom of the pots, they in- 
crease with an uncommon degree of rapidity,, so as 
soon to become very numerous, and in the end to 
to destroy the principal roots of the plants. The 
common method to extirpate them from this situa- 
tion, is, by shifting the plants in their pots ; at the 
same time cleansing their leaves and the roots, 
which is usuallly styled a dressing* Decoctions 
made from tobacco, wormwood, walnut-leaves, 
henbane, and other herbs of a bitter or poisonous 
quality, are generally used on this occasion ; and, 
by some, snuff, sulphur, and pepper are added : 
but none of these prove to be of a nature suffi- 
ciently penetrating. There are insects always 
between the leaves in the centres of the plants, 
fixed so low as to escape unhurt ; and as they in- 



OF THE PINE-APPLE. 



317 



crease, the Pine-plants are soon reduced to the 
very situation I have just before described, which 
perplexes and gives the gardener everlasting vex- 
ation. Besides, it is evident that this unseasonable 
business of shifting and dressing the plants will 
considerably retard their growth, and bring upon 
them a sickly appearance, especially in their last 
stage, viz. their fruiting season. 

It is observable that the two last species of in- 
sects multiply faster on old and sickly plants than 
on those that are young, and in a more vigorous 
state. Indeed, the case of vegetables seems very 
similar to that of animals. From these observations 
I infer, that these insects cannot be nearly so pre- 
judicial to the Pine-plant in warm climates as with 
us ; for there they are always in a vigorous grow- 
ing state, and fruit at a more early season. 

It will be a matter of much importance to per- 
sons that have Pine-plants, infested with one or 
both of the last species of insects, to know a cheap, 
easy, and certain method of cure. Indeed, such 
a knowledge will be very desirable to persons who 
have hot-houses that are clear of these vermin ; 
for then they may safely admit any Pine-plants 
from warm climates, which will enable them, 
without the least danger, to supply their stoves 
with new and better kinds. 

It may not be disagreeable to my readers to be 
informed of the particulars of my success in the 
business of destroying these insects, which indeed 
suggested to me the present method of cure, the 



318 



ON THE CULTURE 



efficacy of which, confirmed by between twenty 
and thirty years' experience, I can safely venture 
to recommend. 

In the year 1767 when first I came to serve His 
Grace the Duke of Portland, I found the Pine- 
plants in the hot-houses at Welbeck entirely over- 
run with both the last species of insects. Know- 
ing that I could do myself no credit in raising 
Pines (an object of emulation amongst gardeners) 
while these vermin remained, I became exceed- 
ingly solicitous to extirpate them. The large hot- 
house being at that time divided into three, by 
glass-frame partitions, the first step I took towards 
effecting the above purpose was to remove the in- 
fected Pine-plants from one of the smallest of these 
divisions. This was afterwards stocked with plants 
from stoves clear of these vermin ; which plants 
were proposed to be increased, and the old stock 
in the other divisions, from time to time, rooted 
out. But, notwithstanding every care was taken, 
as changing the tan, washing the hot-house, &c. 
I had the mortification to find, in the course of a 
few months, that this stock was over-run with the 
last species of insects. This shows that these ver- 
min, at certain seasons, move to every part of a 
hot-house ; it will also serve to show that too great 
care cannot be taken in cleaning every part of the 
hot-house, at the time of performing the operation 
of the method of cure hereafter recommended. 

After this disappointment I endeavoured to 
destroy these vermin by every method I had heard 



OF THE PINE-APPLE. 



319 



of, both from public and private information. 
Amongst the former much was promised. The 
steam of a hot-bed made of horses* dung, also de- 
coctions made from the several sorts of herbs, &c. 
before mentioned, have, in their turns, been re- 
commended as effectual : but on trial they proved 
only impositions on the public. The application 
of oil and spirits has likewise done the same unkind 
office. Steeping the Pine-plants in water, heated 
to a certain degree, regulated by the thermometer, 
was said to destroy these insects, without injuring 
the plants. I tried all the above, with many more 
proposed methods of cure, and although the 
greatest care was taken in performing each experi- 
ment, yet I constantly found myself disappointed. 
I generally made my experiments on small Pine- 
plants, for the convenience of keeping them in 
melon-frames, each parcel apart by itself. 

Oil, or spirits of wine, will certainly destroy 
these insects instantly : this has been observed by 
many gardeners, and has induced them to affirm 
that they had found out the long wished for secret. 
Had either of these methods of cure succeeded, 
the process would have been very expensive : but 
the misfortune is, if either of them be applied in 
large quantities, they instantly destroy the plants 
as well as the insects \ and if the insects are to be 
found before the remedy be applied, they may as 
easily be destroyed by any other means. I have 
already observed, that there are insects fixed so 
low between the leaves in the centres of the plants, 



320 



ON THE CULTURE 



as not to be found on the most diligent search, 
and the difficulty has always been to destroy these 
insects in that situation. 

The getting oil to incorporate effectually with 
water seemed an insurmountable difficulty ; and 
it was no less difficult to preserve a sufficient effi- 
cacy in the spirits, as it was necessary to lower 
them (or let them down as it is termed) with water, 
lest the plants should be injured. From these 
considerations it is manifest, that neither of these 
discoveries will answer the intended purpose. 

I observed that the meal, or down, described on 
the last species of insects (which meal, or down, I 
presume, like the feathers of water-fowl, greatly 
abounds with oil) prevented the decoctions from 
getting to the insects, even after a steeping of 
twenty-four hours : from thence I was led to ima- 
gine that something of a very penetrating nature 
was requisite to destroy them. After many ex- 
periments, and due consideration of the nature of 
these insects, I luckily happened to think of a 
remedy which hitherto has proved effectual c ; and 
I submit it to the public with the most exact pre- 
cision. 

I first tried it on a few Pine-plants, and after- 
wards upon the whole stock, and in both cases 
with the greatest success, not one of these de- 

« Since the first publication of this work, I have received, 
from the most respectable authority, numerous and satisfactory 
accounts respecting the efficacy of the method here recom- 
mended. 



OF THE PINE-APPLE. 



821 



structive insects having been since seen in the hot- 
houses here. 

From the time above-mentioned to the present, 
(twenty-four years,) His Grace has several times 
had Pine-plants sent from different parts of the 
West Indies, which were generally infested with 
one or both of the last species of insects ; these 
plants, after the operation, I have put amongst 
our sound stock, and always with the greatest 
safety. 

The Receipt. 

Take one pound of quicksilver. Put it into a 
glazed vessel, and pour upon it one gallon of boil- 
ing water, which let stand till it becomes cold ; 
then pour off the water for use. Repeat this on 
the same quicksilver (for it will retain its powers) 
till a sufficient number of gallons are provided to 
fill a vessel intended for the purpose. One in the 
form of a trough, that will hold eight or ten gal- 
lons, is the most convenient, especially for the 
large-sized plants. 

Then to every gallon of this mercurial water 
add six ounces of soft green soap, dissolved in a 
portion of the prepared water. Let the mixture 
stand till it becomes about milk-warm, which is 
the degree of warmth it must be kept to during 
the time of dipping, which operation is performed 
in the following manner : 

[Before the plants are taken out of their pots, 
I would advise the brushing off a few of the scaly 



ON THE CULTURE 



insects, (as in a common dressing,) especially to- 
wards the bottom of the leaves, where they will 
sometimes be so numerous as in appearance to lie 
one upon another, in which case the mixture 
might be prevented from penetrating to the bottom 
insects. I do not know that this business of brush- 
ing is absolutely necessary, but as the whole oper- 
ation in a large hot-house may be performed in 
one day, the labour of a person or two extraor- 
dinary for this purpose can amount but to a very 
inconsiderable expense.] 

The leaves of the large-sized plants should then 
be tied together ; they will be more manageable 
in this form than with their leaves loose, and less 
liable to be damaged. The plants should then 
be taken out of the pots, and divested of their 
roots, as also of a few of the decayed leaves at the 
bottom. 

The last species of insects (by gardeners most 
generally called Pine-bug) will sometimes conceal 
themselves in holes at the bottom of the stem of 
the plants, especially in large plants ; and as the 
mixture might be prevented from penetrating into 
those holes, by the air contained in them, care 
should be taken to examine that part with great 
circumspection. 

[It may not be amiss in this place to observe, 
that the earth which comes out of the Pine-pots, 
together with the leaves and roots taken from off 
plants, should be removed to a considerable dis- 
tance from the hot-house. Also that the pots, out 



OF THE PINE-APPLE. 



323 



of which the Pine-plants were taken, should not be 
used again for that purpose, without first being put 
into boiling water.] 

The Pine-plants being now ready, let them be 
put into the mixture, in which they should remain, 
with every part covered, for the space of three 
minutes ; then take them out, first letting the tops 
decline for the mixture to drain out of their 
centres. The vessel should be immediately filled 
with fresh plants, and those taken out set in the 
open air to dry with their roots dow?iwards ; for 
by placing them in that position the mixture will 
descend, and penetrate to the very bottom of the 
leaves in the centre of the plant, whereby the in- 
sects which are concealed there will be totally 
destroyed. The mixture will change the plants 
to a sad green colour, which will give them the 
appearance of being spoiled ; but as they become 
dry, they will in a great measure resume their 
proper hue. 

During the operation it will be necessary to add 
a supply of hot mixture, in order to keep the 
whole to a proper degree of warmth, as also to make 
up the deficiency which must naturally happen. 

If the vessel intended for the mixture be made, 
as above described, to hold ten or a dozen large 
Pine-plants at one time, two men will dip and 
set, &c. about one hundred in an hour, and double 
that number of the lesser-sized ones. 

It will be proper to do this work in a fine day, 
and as soon in the forenoon as convenient, that 

y 2 



324 



ON THE CULTURE 



the plants may have time to dry, which they will 
do in a few hours, and then they must undergo 
the same operation a second time. 

In the next dipping, one table-spoonful of sweet ' 
oil should be added to every gallon of the mixture. 
If a table-spoonful of oil, and two ounces of green 
soft soap be put together, and a little prepared 
boiling water poured thereon, the oil will most 
readily incorporate. 

The process of the second operation being 
exactly the same as the first, a repetition thereof 
is unnecessary. 

After the second dipping, a sponge should be 
used to remove any unsightly matter left on the 
leaves of the plants. They should then be set to 
dry with their tops downwards, that the mixture 
may drain from every part ; for it is necessary 
that every part of the plant should be quite dry 
before it is planted. 

During the performance of the above operations, 
a sufficient number of labourers should be employed 
in getting the hot-house ready for the reception 
of the plants, [as changing the tan, and cleaning 
every part of the hot-house, and if the inside of 
the roof were painted at the same time it w T ould 
be better. Also, it might be serviceable if a small 
fire was made in the Pine-pit with charcoal and 
sulphur, and the house shut up an hour or two 
to keep in the steam. But in case there are Vines 
growing in the hot-house, this last operation must 

18 



OF THE PINE- APPLE. 



be omitted,} which work must be done with great 
caution, as I have already observed. 

If the above work cannot be done in one and 
the same day, the Pine-plants may with great 
safety be set in a dry airy place for a day or two, 
provided they are not put into heaps* which would 
greatly damage them in a short time. 

The mould intended for the Pine-plants at the 
first potting should be light and fine y and I would 
recommend that the pots be small in proportion 
to the size of the plants, that each plant may be 
what gardeners term underpotted : they will strike 
root both sooner and better than if put into larger 
pots, and at their next shifting they will go into 
proper-sized pots, with their balls and roots entire. 
At this shifting the mould should neither be so 
light nor so fine as recommended for the first. 

After the Pine-plants are replaced in the hot- 
house, it will be proper, to shade the glasses in 
the middle of the day, whenever the weather is 
warm and clear. The house should be constantly 
kept to a great degree of heat, which will be the 
means of making the plants strike sooner and 
stronger ; it being evident that they cannot draw 
themselves weak while in an inactive state : how- 
ever, as soon as the plants are perceived to grow, 
it will be necessary to give them by degrees a 
greater quantity of air. 

Great care should be taken to prevent the roots 
of the plants from being injured by an over-heat of 
fcbe tan, which may be done by raising the pots, in 

y 3 



S%6 



ON THE CULTURE 



case the tan should heat violently. Should oak- 
leaves be used instead of tan, as is the case at 
Wei beck, this last caution will be unnecessary. 

The plants will require to have no water given 
them for at least ten days or a fortnight from the 
time of their being replaced in the hot-house, and 
then it should be given very sparingly ; only a 
little with a pipe, (used in hot-houses,) just to pre- 
vent the surface of the mould in the pots from 
drying too much, as in that case it would crack, 
and admit the air to the roots of the plants. But 
the plants should not be watered over their leaves 
in less time than six weeks from their dressing. 

For a twelvemonth after the destruction of the 
insects, I constantly kept a pound of quicksilver, in 
a glazed vessel, at the bottom of the cistern which 
contained the water for the use of the hot-house. 
Whether the quicksilver impregnated the water 
in such a manner as to be of any real use, I do 
not pretend to say : however, this I can with truth 
affirm, that I never saw Pine-plants grow with 
greater vigour than those did at that time ; and, 
as every other kind of plant in the hot-house was 
watered at that time with the same impregnated 
water, and as all of them were remarkably healthy 
and vigorous, it is evident that there was nothing 
prejudicial in the use of it. No expense attends 
such a trial ; for the quicksilver neither decreases 
in its quantity or value by either of the foregoing 
experiments. 

The most eligible seasons for the dressing of the 



OF THE PINE-APPLE. 8^7 

Pine-plants are the months of March and Septem- 
ber : the former is most proper for small or succes- 
sion plants, but cannot be practised on them except 
in places where there is a variety of hot-houses apart 
from each other ; and when there is that conveni- 
ence, March is greatly to be preferred. At that 
season I strongly recommend that the tan-bed be 
prepared eight or ten days before, and the pots 
plunged therein, as the plants will be very greatly 
benefitted by being put immediately into a good 
heat. But when the dressing is to be general, the 
latter month is the most proper : the crop of fruit 
at that season being commonly nearly over, that 
part of it which remains may easily be preserved 
in hot-beds till it is ripe, by contrivances made with 
melon-frames, which at that season are generally 
out of use. 

I have already observed that the last species of 
insect, called the Pine -bug, moves to every part of 
a hot-house ; but it is probable that this may be 
only in the very hot part of summer : therefore it 
may be supposed that at the above seasons they 
are, in general, upon the Pine-plants. 

A farther reason that recommends the above 
seasons is, that they are the most proper for shift- 
ing the Pine-plants in the pots ; and it is at those 
seasons that the generality of gardeners perform 
that business. 

It may be thought by persons unacquainted 
with the management of the Pine-apple plant, 
that the plants receive a material injury by the loss 

y 4 



ON THE CULTURE 



of their roots at the time of dressing ; but ex- 
perienced gardeners prefer that method to re- 
moving them with balls of earth at their roots, at 
the time of shifting them in the spring. I have 
frequently tried both methods, and always found 
that the plants removed with balls of earth at their 
roots had a little advantage at first ; but, in the 
course of the summer, the plants with fresh mould 
entire always made the greatest progress. 

Having thus described my method of destroying 
these most troublesome insects, and gone through 
the whole process minutely in all its parts, I shall 
now beg leave to make a few necessary observ- 
ations. 

First, Was the method of putting quicksilver in 
the cistern, which contains the water for the use 
of the hot-house, to be depended upon as effectual, 
there would be no other way of destroying these 
insects so cheap and easy ; that business would 
be done in the common course of watering the 
plants, and there is a probability of its being suc- 
cessful : for it is evident that the insects, whether 
at the roots or upon the leaves of the Pine, subsist 
on the juices of the plants ; and it may be possible 
for the plants to imbibe a certain quality from the 
quicksilver sufficient for the above purpose. How- 
ever, as I verily believe that the insects were to- 
tally destroyed here before I tried the above 
method, I cannot say any thing in regard to its 
efficacy. Yet it would be well if a trial of this 
sort were made -> in which case I would recommend, 



OF THE PINE-APPLE. 



329 



for a short time, the farther trouble of boiling the 
water, when put upon the quicksilver. 

Secondly, The mealy substance on the under-side 
of the leaves of the Pine is of such a nature as 
seemingly to resist all watery matter, and has, 
therefore, prevented all decoctions hitherto'used 
for the above purpose from penetrating to the bot- 
tom of the leaves in the centre of the plants, 
whereby insects in those parts have always escaped. 

Thirdly, It is allowed, that if boiling water be 
poured upon a sufficient quantity of quicksilver, it 
receives a power capable of destroying lice or in- 
sects : but there wanted something to enable it to 
reach to the insects in question. Soap seemed to 
be the most proper vehicle for that purpose, on a 
double account : it is a penetrating substance, and 
contains a quality of the former nature. 

Fourthly, Soap-suds have, perhaps, as great 
powers of penetration as oil ; but oil being added 
to the second dipping, must make the mixture of 
equal force. From hence it is probable that the 
directions given in respect to brushing the in- 
sects from off the leaves of the Fine, as also the 
nice inspection recommended, may be quite un- 
necessary. 

Fifthly, The quantity of soap used renders the mix- 
ture of a thick, slimy consistence, and, consequently, 
leaves a kind of coat, or covering, upon the leaves 
of the Pine, which very probably may prevent the 
insects from remaining, or even coming upon the 
plants, in case any of them were left in the hot- 



830 



ON THE CULTURE 



house. For this reason no water should be given 
over the leaves of the plants, in less time than six 
weeks from their dressing, as I have already 
observed, d 

d Soap-suds effectually destroy the different species of insects 
that infest fruit-trees growing against walls. Of these insects 
the Aphis is the most common, as well as the most destructive. 
It generally attacks, with great violence, the peach, cherry, and 
plumb. The Aphides are universally known by the appellation 
of Lice. 

The Acarus, though not so fatal to plants growing in the 
open air as when under glass, is also very prejudicial to the 
above trees, when planted against walls. 

The Thrips are sometimes very numerous on peach and 
nectarine trees ; but they are less hurtful than either of the 
former species. Besides the above, there are two or three sorts 
of the Cocci that are very common upon fruit-trees ; but, as 
they adhere very closely to the branches, they are not so con- 
spicuous, and consequently less known. However, trees that 
are much infested with the Cocci are in the summer very dis- 
tinguishable, as wasps constantly attend these insects, to feed 
on the sweet matter that issues from them. When the muscle- 
shaped Coccus has been very numerous, I have known hive-bees 
frequent the trees in great abundance. 

In the spring, the Aphis, the Acarus, and Thrips, are few 
in number, in comparison to what they are in the summer. 
However, I have constantly observed the two former species 
on the buds of the trees before they break into leaf, especially 
on such trees as have been much infested with them the pre- 
ceding summer. 

It is most probable that the insects that survive the winter, 
in whatever state, are concealed during that period, either un- 
der the branches of the trees, or in the shreds that fasten them 
to the wall ; else in the nail-holes or crevices of the wall. In 
all these situations the soap-suds have fully answered my most 



OF THE PINE-APPLE. 



331 



Lastly, The Pine-plants, after their dressing, fill 
the hot-house with a strong-scented effluvium, 



sanguine expectations. The operation is far from being either 
troublesome or expensive ; and the method is practicable at 
any season, but more especially between the fall of the leaf 
and the time the blossom-buds are nearly ready to open. Pro- 
ceed thus : 

Take any quantity of soap-suds, after a common washing ; 
but when they are thick and strong they should be lowered 
with water. A person on a ladder should pour them from a 
watering-pot, over both trees and wall, beginning at the top 
of the wall, and bringing it on in courses from top to bottom. 
The suds, when used, should be many degrees warmer than 
new milk, especially in the winter; and when plentifully and 
properly applied, every part of the wall will appear of a pale 
red colour, not in the least disagreeable. 

, Most large families, in the course of a few months, make a 
quantity of the above liquid sufficient to wash a great extent of 
wall. The soap-suds made here this last winter have been suf- 
ficient to wash all the principal walls in Welbeck garden. Be- 
sides the advantage of destroying insects, the suds appear to 
be productive of other good effects. When applied just after 
the fall of the leaf, they contribute much to preserve the wood 
of the delicate and tender kinds of peaches. I account for it 
thus : — It is allowed that our summers are in general too short 
to perfect the wood of the tender kinds of peach and nectarine 
trees, without artificial means ; and when the wood of these 
trees is imperfectly ripened, it is very subject to the canker, 
especially if in the succeeding winter there happen a succession 
of rain and frost. This the nursery-man, as well as gardener, 
often woefully experiences. 

I constantly have observed that the canker originates at, or 
close adjoining to, the buds of the last year's wood. The cause 
seems to be this. Wood imperfectly ripened is always soft and 
spongy, and therefore admits of imbibing a large portion of 



332 



ON THE CULTURE 



which continues a considerable time. It perhaps 
may be so nauseous to the insects in question, as 
to destroy them \ or, at least, to cause them to 
abandon the place, and escape through crevices 
into the open air, where, in all probability, they 
soon perish. 

From the two last observations, there does not 



moisture in rainy weather. The bud, and the fine capillary 
vessels adjoining it, being surcharged with moisture in a wet 
evening, when the frost comes at night it freezes the moisture 
in the vessels, and causes it to expand, which, by tearing the 
vessels asunder, brings on a decay of the parts. Now the soap- 
suds seem to - leave a glossy kind of coat or covering on the 
branches, and the oily particles contained in the suds, by pene- 
trating them, prevent their being overcharged with moisture. 

But here it may seem strange that oil should act this friendly 
part, when it is well known to be so highly pernicious to plants 
in general. That it is so, in its genuine state, is proved by 
daily experience. The general and received opinion of 'wool' 
being poisonous to plants, is from no other cause than from 
the oil contained in it. 

But notwithstanding that oil has this pernicious effect on 
plants, when in its original and genuine state, still, when made 
miscible, perhaps nothing is more nourishing and friendly to 
them. This brings me to consider soap-suds as a manure to 
the borders ; for it is evident that, by the rains and dews, the 
principal of it does terminate there at last ; and this important 
consideration alone is sufficient to recommend the practice. 

It may seem unnecessary to observe, that soap-suds contain 
a larger portion of oily particles, after a common washing, than 
in the original state. 

I shall conclude this digressional note with observing, that 
soap-suds keep trees clear of moss, and render the bark clear 
and healthy. x 



OF THE PINE-APPLE. 



333 



seem to be an absolute necessity for the particular 
care recommended in cleaning every part of the 
hot-house ; nor even for a more material article, viz. 
the changing of the tan, which would be the prin- 
cipal part of the expense. Every other expense 
for a large hot-house will come within the compass 
of a few shillings. 

Although the result of the above observations 
seems to be founded on the greatest appearance of 
probability, yet I do not affirm the least circum- 
stance that is not grounded on experience. This 
account of my practice is given with the most scru- 
pulous exactness ; and, from a careful perusal of 
it, I dare venture to assert, that I have not omitted 
the minutest article. I therefore trust and believe, 
that whoever shall pursue the same mode of 
practice, will, in the end, find his labours crowned 
with the same success which I have hitherto had 
the good fortune uniformly to experience. 



334 



ON THE CULTURE 



BOOK III. 

ON THE DIFFERENT SPECIES OF INSECTS THAT ARE 
FOUND IN HOT-HOUSES, WITH EFFECTUAL METHODS 
OF DESTROYING THEM. 

Besides the different species of insects which are 
so pernicious to the Pine-apple plant, and which 
are described in the foregoing part of this work, 
there are other kinds of insects in most stoves, 
which frequently prove very troublesome ; and 
though they are not injurious to the Pine-apple, 
are yet very prejudicial to most other plants kept 
there, either for use or ornament. It may there- 
fore not be improper to bring them also under 
consideration. 

1. The Aphis. a This, I believe, is the most 
numerous of all the kinds of insects in this island : 

» The Aphis is of the Order Hemiptera. 
Its Characters are : 
The rostrum of the Aphis is bent inwards. 
Their antennae are setaceous, and longer than the thorax. 
They have either four erect wings, or are without wings. 
Some authors assert that the male Aphides have wings, and 
that all the females are without. 
Their feet are made for walking. 

They have generally two little horns or hairs placed on the 
hinder part of their abdomen. 

The Aphis has six feet, and the tarsi in each sex have only 
one articulation. 



OF THE PINE-APPLE. 335 

for in the spring months they seem in a manner 
to swarm upon most sorts of trees, shrubs, and 
plants ; and even in most soils the very grass of 
the field abounds with them ; for which reason 
they are generally termed the lice of the plants 
which they respectively infest. 

The rose and peach-trees are very subject to 
be over-run with these insects ; and if no means are 
used to extirpate them, they will, in a short time, 
take such entire possession of the plants, that every 
part of the young wood will appear to be covered 
with them : they not only cause a stagnation of 
the juices, but also rob the plants of their nutri- 
ment, thereby reducing them to a weak state. 

The leaves of the peach-tree, in particular, are 
often observed to be curled up, and covered with a 
sweet clammy substance, which is solely owing to 
the quantity of these insects which settle upon 
them. Besides, many kinds of flowers and exotic 
plants which are kept in stoves are very subject to 
be infested with them. 

The Aphides are easily destroyed three ways : 
1. By fumigating the house, in which the plants 
are kept, with tobacco. 2. By dressing the in- 



The insects belonging to this singular genus, in the summer 
bring forth live young, and in the autumn lay eggs. Entomo- 
logists assert, that from the copulation of the parents spring 
daughters, grand-daughters, great-grand-daughters, and great- 
great-grand-daughters, or females fecundated to the fifth 
(some assert to the ninth) generation. 



336 



ON THE CULTURE 



fected plants with snuff or tobacco-dust. 3. By a 
decoction or infusion of tobacco. The manner 
and application of all these will be hereafter con- 
sidered. 

2. The Acarus 5 , commonly called the Red 
Spider. This is a pest to almost every kind of 
plant, for this insect is not only exceedingly per- 
nicious to most plants kept under glass, but is also 
very prejudicial to many growing in the open air, 
particularly to some kinds of fruit-trees when 
trained against walls : as for instance, the cherry, 
plumb, apricot, and peach. When the Vine 
grows under glass, it is very liable to be greatly 
infested with this pernicious species, but I never 
knew the Acari attack it in the open air. 

In hot dry weather the increase of these insects 
is exceedingly rapid, and when they become nume- 
rous, they, by various means, soon make great 

b The Acarus is of the Order Aptera. 
Its Characters are : 
Two eyes placed on the sides of the head remote from one 
another. 

Its mouth or proboscis is formed by a small-pointed rostrum 
inclosed in a sheath. 

The antennae are shorter than the proboscis, and said to be 
articulated, and made like feet. 

The head of the same size, and united to the thorax. 

The Acarus has eight feet, made for running. 

There are many species of this genus : some live upon other 
animals, quadrupeds, birds, and insects; some of the last- 
mentioned class are often quite covered with them ; others of 
them live in the water ; others upon trees, plants, &c. They 
are oviparous, v 



OF THE PINE-APPLE. 



3:37 



havock on the plants : for this insect, with its pro- 
boscis, perpetually wounds the fine or capillary 
vessels of plants, and extracts their nutritious 
juices. It also works a web about the leaves, and 
over the tender buds and tops of the plants, in 
such a manner, as nearly to suffocate them, and 
prevent their vegetation. 

3. The Thrips. c This is also a very pernicious 
species of insect, and is very common in hot-houses, 
as well as upon plants in the open air. It is not so 
generally known as the two former genera, partly 
by reason of its minuteness (for the Thrips is in 
general so small as to be scarcely perceptible), and 
partly from the manner of its concealing itself 

c The Thrips is of the Order Hemiptera. 
Its Characters are : 
The rostrum of the thrips is small and obscure. 
The antennae are as long as the thorax. 

The body is slender, and of equal thickness in its whole 
length. 

The abdomen is reflexible, being frequently bent upwards. 

The four wings are extended, incumbent upon the back of 
the insect, narrow in proportion to their length, and cross one 
another at some distance from their base. 

The Thrips has six feet, and the tarsus of each foot has only 
two articulations. 

These insects are very common on many kinds of plants and 
flowers, and are generally veiy numerous on peaches and nec- 
tarines, especially on that side of the fruit next the wall : in 
this situation they are of a larger size than those usually found 
on plants or flowers ; and with great ease may be discerned 
by the naked eye, when the fruit is just gathered from the 
tree. 

z 



388 



ON THE CULTURE 



along the veins of the leaves of plants, from which 
it skips with great agility on being touched. 

The Thrips is a great enemy to the Vine while 
he leaves are young and tender, especially to the 
delicate sorts, whether they grow in the open air 
or under glass ; but in the latter case they are 
generally attacked with the greater severity. 

It is no uncommon thing to see in a hot-house 
whole crops of French beans entirely destroyed by 
them, especially late in the spring, when the weather 
becomes warm. The Cape Jasmine, as well as 
many other exotic plants, often fall a prey to these 
minute insects. 

The Thrips may be destroyed by the same 
methods as the Aphides. 

The Oniscus d , or Wood-Louse. As the Onisci 
are exceedingly numerous in most hot-houses, I 
shall on that account just mention them here, 
although I have never known them to injure plants 
except when first they rise from seed : this, how- 

d The Oniscus is of the Order Aptera. 
Its Characters are : 
The antenna? are setaceous, and bent. 
The mouth is furnished with two palpi. 
The head is intimately joined to the thorax. 
The body is of an oval form, and composed of several crus- 
taceous plates. 

The Oniscus ha3 fourteen feet. 

The Onisci change their skin like many other apterous 
insects. 

They are very common in houses, gardens, and woods, and 
are generally called Wood-lice. 



OF THE PINE-APPLE. 



339 



ever, may be easily prevented by dusting snuff or 
tobacco-dust upon them when in that tender state. 
The Onisci breed in the tan, on which they seem 
in a great measure to subsist. 

5. The Coccus Hesperidum e , commonly called 
the Brown Turtle Insect. This has been already 
described on account of its being generally found 
upon the Pine-apple plant : however, as it in- 
habits many plants, both in the hot-house and 
green-house, I judge it proper to take notice of it 
again. 

These insects may be destroyed, at a certain 
age, by fumigation : therefore, in hot-houses where 

e The Coccus is of the Order Hemiptera. 
Its Characters are : 
The rostrum of the Coccus is situate in the breast. 
The hinder part of the abdomen is bristly. 
The Coccus has six feet. 

The males have two wings, which, when at rest, are in- 
cumbent. 

The females are without wings. 

The female Cocci fix themselves and adhere, almost im- 
movably, to the roots, branches, and leaves of plants, where 
they are visited by the winged males, which are of a size con- 
siderably smaller. Some of them having thus fixed themselves, 
lose entirely the form and appearance of insects ; their bodies 
swell, their skin stretches, and becomes smooth, the segments 
of their abdomen disappear, and they so much resemble some 
kinds of galls or excrescences found frequently on the leaves 
and branches of plants, that in general they are mistaken for 
such. 

In some species the males are but few in number, in propor- 
tion to the females, and their duration is exceedingly short. 

z °Z 



340 



ON THE CULTURE 



that operation is frequent, these insects are rarely 
to be met with. 

6. The Formica f , or Ant These are often 
exceedingly numerous in hot-houses, and espe- 
cially where the Aphides and Coccus Hesperidum 
abound ; for there is a sweet glutinous matter 
which issues from these insects (being either the 
excrement of the insect, or produced by it from 
some other cause) that seems to be the principal 
incitement that draws the ant thither. 

The Ant may be destroyed with great facility, 
by setting pots containing honey and water, in the 
same manner as is practised for catching wasps and 
flies. 

f Formica, or Ant, is of the Order Hymenoptera. 
Its Characters are : 
The antennae form an angle, their first articulation being 
very long in proportion to the others. 
The mouth is armed with jaws. 

The abdomen is joined to the thorax by a short stalk. 

The females. and neuters are armed with a sting, which is 
concealed within the abdomen.- 

The males and females are winged, the neuters have no 
wings. 

The ant has six feet. 

The ant lives in societies composed of males, females, and 
neuters ; the males are much smaller than the females and 
neuters, but are distinguishable from the largeness of their eyes : 
which are not so well proportioned to the size of their bodies 
as in the other sexes. 

No sooner is the work of generation performed, than the 
male and female ants perish, as well as most of the neuters ; 
some of these, however, outlive the winter, but pass that season 
in their habitation, without movement, or any signs of life. 



OF THE PINE-APPLE. 



S41 



7- The Gryllus g , or Cricket Crickets usually 
abound in bake-houses and warm habitable build- 
ings ; but as they are furnished with wings, and 
during the hot months in summer make excursions 
in the open air, they are constantly found in dry 
banks and hedges ; consequently every hot-house 
is liable to be infested with them. 

When once a hot-house gets infested with 
Crickets, the great fire-heat usually kept serves to 
encourage their increase, and they soon thereby 
become very numerous. 

g The head of the Gryllus is inflected, armed with jaws, 
and furnished with palpi. 

The antennae, in some subjects, are setaceous, in others, 
filiform. 

The wings are declined towards, and wrapped round the 
body ; the under ones are folded up, so as to be concealed 
under the elytra. 

All the feet are armed with two nails or two crotchets ; the 
hind ones are formed for leaping. 

The Grylli are divided into different sections as follows : 

1. The Acrid^. 

2. The Bull;e. 

3. The AcHETiE. The house-cricket belongs to this family, 

4. The Tetigonoe. 

5. The LocusTiE. 

The larvae, or caterpillars, of the Grylli, very much resemble 
the perfect insects, and, in general, live under ground. 

The chrysalids very much resemble and accompany their 
parents, many of which feed upon the leaves of plants. Others, 
which live in houses, prefer bread, meal, and every kind of 
farinaceous substance ; some of them are with us called locusts, 
others grasshoppers, others again, crickets. 

z3 



3¥2 



ON THE CULTURE 



1 have known, in some hot-houses, great depre- 
dations having been committed by this species : 
for when they become numerous they do not con- 
tent themselves in preying upon the foliage of 
plants only, but even attack the fruit also. 

Crickets, too, are very prejudicial in hot-houses 
on another account ; for they work the lime out 
from between the courses of the brick-work in the 
flues, &c. to their great detriment. 

Crickets may easily be destroyed by a mixture 
of oatmeal, sugar, and arsenic. — A small quantity 
of the latter will suffice for a large proportion of 
the two former ingredients. 

The mixture should be laid in small quantities 
in different parts of the stove. And it will be 
necessary to repeat the applications at intervals 
for two or three weeks, until the whole are ex- 
terminated. 

To prevent accidents, great care should be had 
in the application. 

Having now described the different species of 
insects that infest hot-houses in general, I shall 
next proceed to give directions for extirpating 
them ; after which I shall lay down some rules for 
keeping the hot-house tolerably clear of them. I 
say tolerably clear, for it will be proper here to 
observe, that the case of these indigenous insects 
is very different from that of such as are exotic and 
peculiar to the Pine-apple plant : for a hot-house 
being once cleared of them, will remain so for ever, 
provided no fresh plants are taken in from abroad 



OF THE PINE-APPLE* MS 

or elsewhere ; but the seven sorts of insects last 
mentioned, are likely to continue to perplex and 
give the gardener everlasting vexation ; parti- 
cularly the Acarus and Thrips, which are the 
most pernicious. They are natives, abound in 
every garden, and in warm dry weather are pos- 
sessed of such agility, that supposing a hot-house 
perfectly clear of them to-day, it may probably not 
be so to-morrow ; and when once these intruders 
have entered into possession, their increase is so 
rapid, that they soon become exceedingly nume- 
rous. 

On Fumigating the Hot-house. 

The method of performing this operation, either 
by the bellows or smoking-pot, . is so generally un- 
derstood, that a description may here seem unne- 
cessary. I shall, nevertheless, give a few hints on 
the subject, which I trust will be of service. 

First, The most eligible seasons for fumigating 
the hot-house are the spring and autumn ; when, 
if need require, it should be repeated every eight 
or ten days. In the summer it sometimes happens 
that this operation is attended with inconvenience 
from the heat of the weather, but more especially 
when Vines grow in the hot-house ; for at the time 
their fruit is near ripe, it would be liable to give it 
a smoky flavour. 

Fumigation is best performed late in an evening, 
and proves most efficacious when the weather is 
moist and calm \ for the smoke is retained much 

z 4 



344 



ON THE CULTURE 



longer in the house when the air is still, and the 
cavities in the roof, particularly those between the 
squares of glass, filled with moisture. 

The Aphides may be destroyed with a gentle 
fumigation ; but the Thrips and Coccus Hesperidum 
require a smoke so strong, that a person cannot 
distinguish an object further than at the distance 
of four or five feet. 

When a hot-house is greatly infested, either with 
the Aphides or Thrips, the fumigations should be 
repeated every third or fourth night for three or 
four times, and then one may proceed according 
to the former directions : the reason and necessity 
of these repetitions proceeds from a probability that 
the smoke cannot affect the insect in the egg, and 
perhaps it may not have much power over them in 
some other of their states ; therefore a fresh brood 
may naturally be expected in the course of a few 
days. 

Some are of opinion that it is of great use to fu- 
migate hot-houses constantly every eight or ten 
days, (whether it is required or not in respect of 
insects,) alleging, that the smoke will contribute 
to the vigour of the plants : but from this I must 
beg leave to dissent, as nature seems to stand in 
need of no such superfluous assistance. I must 
acknowledge, however, that I have found no incon- 
venience from this practice, when used with the 
moderation here described. The expense attending 
it is very inconsiderable, as tobacco grown in this 

country will answer the purpose very well. 
19 



OF THE PINE-APPLE. 



315 



The Acarus does not seem to be affected by fu- 
migations made with any ingredient that I could 
hitherto discover, and I am inclined to think that 
the apterous insects, or those without wings, are 
not so much affected by fumigations as the winged 
tribe. Indeed this species of insect has hitherto 
been esteemed unconquerable, for which reason I 
flatter myself that what I have to offer on this head 
will not be the most unacceptable, or least useful 
part of this treatise; for, from repeated trials, I can 
venture to assure my readers, that the mixture re- 
commended for destroying the insect on the 
Pine-apple plant, will have the same effect on this 
species also. It not only destroys the insects ac- 
tually existing on the plants at the time of the ope- 
ration, but also totally prevents their eggs from 
coming to maturity, and consequently secures us 
from the danger of a succeeding brood, without 
the least injury to the plants. However, notwith- 
standing this fair and promising prospect, I cannot 
but very sincerely lament that the benefits of this 
method do not extend so far as to be very service- 
able either to melons in frames, or. fruit-trees 
growing against walls in the open air: but as it 
will be found exceedingly useful to plants kept in 
hot-houses in general, I shall give such directions 
respecting its application as I have found best to 
answer the purpose. 

Plants greatly infested, and growing in pots, when 
their tops are not very large, may, with great faci- 
lity, be dipped in a convenient vessel filled with 



346 



ON THE CULTURE 



the mixture recommended for the Pine insects, 
and which should be kept warm during the oper- 
ation. The top of the plant need only remain a few 
seconds in the mixture, and it should then be 9et 
in a close shady place, (a green-house is very 
proper in an evening after the sun is gone off the 
windows,) to prevent its drying too rapidly. 

Two or three days after the operation, the top 
of the plant should be refreshed with clean water ; 
and from that time a gentle sprinkling may be 
given it constantly, which will greatly accelerate 
its growth. 

The Acari most generally reside on the under- 
side of the leaves of plants, and when they are very 
numerous, they work so thick a web thereon, that 
it sometimes prevents the mixture from entering 
into certain hollow parts of the leaves of some 
kinds of plants, by which means a few insects escape 
unhurt ; in which case it will be proper for the 
plants to undergo the same operation the succeed- 
ing evening, which will most assuredly destroy all 
that have escaped the former operation. 

I have taken the liberty to mention this par- 
ticular, lest some persons might condemn the 
method here recommended as ineffectual, without 
taking the trouble of attending to the cause of its 
failure. 

Large, or climbing plants, when their leaves 
are large, as for instance, the Vine, must be dressed 
with the mixture by means of a sponge : this has 
the appearance of a tedious operation ; but in a 



OF THE PINE-APPLE. 



347 



dark day, when the hot-house is not very warm, a 
person will make a great progress therein in the 
course of a few hours. 

The following mixture I have found to be 
equally efficacious with the former ; and although 
it is not so proper to be applied to exotic plants, 
on account of its disagreeable smell, it seems very 
likely to be of great use to fruit-trees against walls, 
as well as to melons in frames, which also are often 
much injured by the Acarus. 

Take two ounces of soft green soap ; 

One ounce of common turpentine ; 

One ounce of flowers of sulphur. 

Put these ingredients into a proper vessel, and 
pour upon them one gallon of boiling water. Let 
the whole be well worked together with a whisk, 
which will bring it to a strong lather, and cause 
the ingredients to incorporate. 

The mixture must be used milk- warm, and kept 
gently stirring, during the time of using, to pre- 
vent the sulphur from subsiding. 

As the Acari generally reside on the under-side 
of the leaves of plants, from the position of wall- 
trees, it is impossible for any external application 
to destroy the insects that are so situated : how- 
ever, it is very probable that the strong smell of 
the turpentine and sulphur may be so disagreeable 
as to cause them to change their residence, and to 
seek for refuge «on other plants. 

I must beg leave to observe, that I think this 
mixture may be of considerable use in preventing 



348 



ON THE CULTURE 



the mildew on the peach and apricot : for sulphur 
alone retards the progress of that most fatal dis- 
order, and the soap and turpentine render the 
mixture of a slimy consistence, and leave a clammy 
-coat or covering on the leaves, of a glossy appear- 
ance, which very likely may contribute to stop the 
progress of that disorder. But the fruit-trees 
here having been constantly clear of the mildew, 
I have therefore not had an opportunity of making 
any other experiment with it than upon exotic 
plants, on which it had the desired effect ; and 
the plants did not seem to have sustained the least 
injury. 

I shall observe, that this method ought by no 
means to be practised on fruit-trees near the time 
that their fruit is ripening, as the mixture would 
probably discolour the fruit, and render it disagree- 
able to the taste. 

But melons in frames may be sprinkled with it 
at all times when they require it, because that 
fruit may easily be covered with a cabbage-leaf, 
or any thing of the kind, at the time of the oper- 
ation. 

A strong lye, made of wood-ashes, will likewise 
destroy the Acari ; but that, as well as briny and 
spirituous compositions, ought never to be applied 
to plants, because they greatly injure them, and 
commonly cause their leaves to fall off. 

Having given directions for extirpating the more 
pernicious kinds of the insects above described, 
when numerous, I shall now suggest a iew hints 



OF THE PINE-APPLE. 



349 



that may be found useful in preventing their be- 
coming so. 

First, The Acarus may be destroyed with good 
effect on the Vine, or any other plant that has 
large leaves of a firm texture, by the following 
method : 

Take a small brush, such as is used for common 
painting, the bristles of which should be long, soft, 
pliable, and quite dry at the time of using ; then 
one hand being laid flat on the upper surface of 
the leaf, draw the brush gently with the other, two 
or three times, backwards and forwards, on the 
under-side. 

The body of the Acarus being very soft, and 
its construction exceedingly delicate, it is there- 
fore destroyed with the most gentle touch. Be- 
sides, the brush most readily wipes off their web, 
as well as their globular transparent eggs, which 
are, by a fine membrane, fastened to the leaves of 
plants ; on which sometimes they are so exceed- 
ingly numerous, as even to astonish the beholder 
when looked at through a proper glass. 

The operation is most readily performed, and 
very greatly retards the progress of this most 
pernicious insect. The brush being so soft in its 
nature, does not, if any tolerable degree of care 
and attention be given, in the least incommode or 
injure the plants. 

Secondly, The dusting of plants frequently with 
flowers of sulphur is very disgustful to the Acari, 
and prevents their increase. In hot-houses or 



350 



ON THE CULTURE 



melon-frames, where sulphur is frequently and 
plentifully used h , that insect never makes any great 
progress ; but the smell of the sulphur renders the 
hot-house exceedingly disagreeable. 

The best method of applying sulphur is, to puff 
it on the plants by the help of a small engine, 
such as is used by hair-dressers, and the plants 
should be in a moist state at the time of the oper- 
ation. The same engine will, with great facility, 
throw snuff, or tobacco-dust, upon plants infested 
with the Aphides or Thrips. 1 

Thirdly, The keeping of a hot-house in a moist 
state, by watering the walks and flues late in an 
evening, and the frequent sprinkling of plants with 
water, contributes to retard the progress of insects, 
particularly the Acari, which are very impatient of 

h The most effectual way of using sulphur for the destruc- 
tion of the Acari in general, is, by spreading it all over the 
top of the flues, and particularly that part of the flue near the 
fire-place, where it is generally kept very hot. 

Some think washing the walls and flues with a mixture of 
sulphur and water with a little unslacked lime and size (just to 
set the wash) has also been attended with good effect. But 
much depends on the nature of the sulphur used. The best 
sulphur for this purpose is that made by a slow process. Native 
sulphur is also sometimes used for the above intention. 

i The efficacy of flowers of brimstone, in destroying the 
scaly insect on Pines, has been confirmed by the experience of 
many ; when lightly puffed upon the plants, with a hair-dresser's 
puffing machine, the sulphur will, in once or twice using, hardly 
leave one in ten thousand of these insects alive, and with very 
little repetition now and then, will perfectly clear the house of 
them, without the least damage to the plants. 



OF THE FINE-APPLE. 



351 



moisture. Water will instantly reduce them to a 
state of inaction ; and this has induced some to 
believe that it will destroy them : but I have often 
put the tops of plants, infested with them, under 
water for ten or twelve hours, and always found 
them recover their usual vivacity and vigour as 
soon as they became dry. 

Fourthly, During the hot summer months, the 
dipping the tops of plants frequently in clean 
water will clear them of many insects ; and if per- 
formed late in an evening, is wonderfully refresh- 
ing, and greatly accelerates their growth. But if 
a little tobacco be added to the water, so as to 
make a mild infusion, and also a small quantity of 
flowers of sulphur, just at the time of using, it will 
be more efficacious in respect to insects, and not 
less refreshing to the plants. 

In this operation there is no necessity for the 
top of the plant to remain under water longer than 
a few seconds. 

Lastly, Besides the advantages which plants re- 
ceive from being at all times kept clear of insects, 
they have other benefits arising from cleanliness. 
I therefore strongly recommend the keeping every 
part of a hot-house clear of dirt, as it will greatly 
contribute to the health and vigour of the plants. 
To obtain this desirable end, let the inside of the 
roof be kept duly painted : let the pots at all times 
be kept clean of weeds and moss, and their tops 
constantly refreshed with fresh mould : see that 
the faded flowers and leaves be taken off before 



352 ON THE CULTURE OF THE TINE-APPLE. 

they decay, which otherwise would tend to render 
the air in the house impure : observe also to keep 
the walks and flues particularly clean from every 
sort of dirt. For we should always bear in mind, 
that the vegetable, as well as the animal creation, 
delights in cleanliness. 



INDEX 



INDEX 

TO THE 

TREATISE ON THE PINE- APPLE, 



A. Page 

A.CARUS infests every kind of plant - - - 336 

■ its characters - - - - ib. n. 

how to destroy - - - 346, 347. 349, 350 

Air, a due proportion of, required for the hot-house - 282 
should be admitted in the night as well as day, in 

very hot weather - - - 283 

how admitted into the hot-house - ib. 

* the method of admitting it by the back wall, or 

through the green-house, condemned - 284 

Antigua Brown Pine, a description of - - 247 

■ esteemed the best sort i - 248 

' sometimes do not fruit at a proper 

age, with a remedy for this accident - - 268 

Antigua Queen Pine, a description of 248 
Aphis, the most common as well as most destructive of 

all the kinds of insects that infest fruit-trees 330. n. 
are the most numerous of all the insect tribe in 

this island ------ 334 

its characters - - - - - - ib. n. 

— — singular effects arising from their copulation - 335. n. 

how to destroy 335, 336 

Artificial dew, how to raise 277 

of great utility in the hot-house - ib. 

August, a proper season for shifting fruiting plants in 

their pots 268 

A A 



354 



INDEX TO THE 



B. 

Barbadoes, a Pine so called 
Brown Turtle Insect, a description of 
Briny compositions pernicious to plants 
Black Jamaica Pine, a description of 



C 

Canker on fruit-trees, how produced - - - 331. 

how to prevent 332. n. 

Cleanliness contributes to the health and vigour of 

plants - - - - - - 351 

Coal, the most general fuel used in hot-houses - - 289 
Covering the roof of a hot-house not absolutely neces- 
sary - 298 

different modes of 300 

Covers should be removed in the day-time - - 301 

.Coccus, its characters - 339. n. 

two or three sorts of, that infest fruit-trees »_330. n. 

the muscle-shaped produce a sweet matter that 

invites wasps and hive-bees - - - ib.n. 

Hesperidum, how to destroy - 339 

Compost mould for the Pine-apple plant, how to prepare 279 

— for crowns, suckers, and young plants - - 2S0 

* for fruiting plants - - - - 281 

.— when prepared, how to order - 282 

Cricket, see Gryllus - - - - -341 
Crowns of the Pine-apple, how to manage - - 258 

D 

Dew, artificial, how to raise 277 

. of great use in the hot-house - - ib. 

Deer's dung recommended for Pine compost - - 280 

— should be collected when newly fallen - ib. 

Decoctions of herbs not sufficiently penetrating for the 

purpose of destroying the Pine insects - - 329 
Dipping the tops of plants in water in summer evenings, 

recommended - - - 351 



Page 

- 254 

- 310 

348, 349 

- 251 



TREATISE ON THE PINE-APPLE. 355 

' I 

Page 

Dominica, a Pine so called - - - - 254? 

E j 

Evening, a proper time for watering the Pines in summer 286 

F 

Fire, absolutely necessary for the hot-house - - 289 | 

should be very moderate in winter - ib» 

should be increased in spring - - - 290 

■— — sometimes necessary in summer * • - 291 

what space it should be allowed to work - - ib< 

Fire-place, how to construct - - - 294 

Flues, how to preserve - - - 291 

Formica, often numerous in hot-houses - - - 340 

— — its characters - - - - - - ib.n. 

how to destroy - - - - 340 

Fruit of the Pine, when ripe, how to distinguish - 272 
Fuel, often burnt without effect - 292 
Fumigations, when best performed - - - 343 
observations on 344 

G 

Garden, incomplete without a hot-house - - - 245 

Glass, often broke by covering - 298 

often broke by the weather, and the cause - ib. 

the squares of, their proper dimensions - - 299 

how to put in the frames - ib. 

should not lap too far over each other - - 300 

Gold-striped Pine, its beauty and elegance described 253 

'— produces an excellent fruit - - 253 

Grapes, an important object in Pine stoves - - 304 

bunches of, are ornamental as well as useful - ib. 

Gryllus, or Cricket, its characters - - 341 

are very hurtful in Pine stoves - 342 

■ when numerous, feed upon the fruit, as well as 

the foliage of plants ... - if,, 

• how to destroy ib. 

A A 2 



356 



INDEX TO THE 



H . ^ 

Havamiah Pine, a description of - - - - 251 
Hot-house, a good one, may be considered as a garden 

of itself - - - - „ 245 

Pines its principal object - ib. 

if properly constructed, may answer equally 

well for Vines - - - - - 

• should be kept in a cool state in November 

and December - 265 

■ ■ 1 constructions of a new kind particularly 

- adapted for a Fruiting-Housr - - 274 

how to collect the water that falls on its 

roof - - 288 

* construction of, at Welbeck (See plate VI.) 

— ——- should be screened from the violence of the 

sun in summer, and how - 302, 303 

— — - should be kept in a moist state in summer - 351 

how to keep in proper order - - - ib. 352 

Hot-beds, best made with leaves mixed with dung - 309 

are sometimes made for young Pine plants - 262 

how to prepare - - - - - ib. 

< the temperature of, to be correctly attend- 

ed to - - - - - - ib. 

I 

Insects, description of the three species that infest the 

Pine-apple plant - - - - - 310 

. increase faster on old and sickly, than on young 

and vigorous plants - - - 317 

. different kinds of, that infest fruit-trees - - 330. n. 

how to destroy in winter - - - - 331. n. 

J 

January, the time when fruiting Pine-plants form them- 
selves for fruiting - - 270 
Juice of the Pine decreases with length of day - - 302 



TREATISE ON THE PINE-APPLE. 357 



Page 

K 

King Pine described - - - - - 252 

■ its fruit of inferior quality - ib. 

Kiln for burning Lime in stove fire-places, particularly 

described - 292. n. 

first of the kind in this kingdom, at Billing, in 

Northamptonshire - -293. n. 

- ; - \ L < " 
Leaves of trees, method of using them in the hot- 
house 304< 

■ of the oak are preferable to those of any other 

sort 307. n. 

are preferable to tanners' bark ... 307 

— — the various sorts of which are proper, and im- 
proper, for this mode of practice, duly con- 
sidered - - - - - - - ib. yu 

Leaves of the oak, mixed with dung, make excellent 

hot-beds - - - - 309 

■ — how to convert into vegetable mould 281 

Light essentially promotes the growth of plants - - 302 
Lime, method of making it in stove fire-places - - 292. n. 
profits attending this mode of practice particu- 
larly explained - 293. n. 
- this new mode of practice brought from Ireland 

by the Right Hon. Lord John Cavendish - ib, n. 

M 

March, a proper time for shifting succession plants in 

the pots - - - - - - 267 

the most proper time for destroying the insects 

on the Pine ------ 327 

Meal, or down, on the Pine-Bug, supposed to abound 

with oil 320 

Melons in frames, method of destroying the Acari on 

them 348 

Mildew on Peach and Apricot trees, how to prevent - ib. 

A A 3 



358 



INDEX TO THE 



Page 

Montserrat Pine, a description of - 250 
Morning, a proper time for watering Pine-plants in 

the spring and autumn, - 287 
Moss, on fruit-trees, how to prevent - 332. n. 
Mucilage of Gum Arabic makes quicksilver miscible 

with water - - - 241 

N 

Nets, sometimes used to shade stove-glasses - - 303 

O 

Oak-leaves, method of using them in hot-houses - - 304? 

« continue their virtue thro' a second year - 305 

are useful in hot-beds when thrown out of 

the hot-house ------ 306 

■» are preferable to tanners' bark - - 307 

Oil, in its natural state, is pernicious to plants - - 319 
i — when made miscible with water, is nourishing and 

friendly to plants ----- 332. n. 

Oniscus, its characters ------ 338 

r is exceedingly numerous in hot-houses - - ib. 

P 

Pens in sheep pastures, useful for making compost for 

Pines 279 

Pine-apple plant, its varieties 246 

I. differently propagated, and how - 255 

„ the form of its seed - - - ib. 

'. how to raise from seed - - 256 

, . how raised by crowns - 258 

. how raised by suckers - 260 

. . — method of shifting it in March - - 267 

. 1 method of shifting it in August - 268 

, should have no water after the fruit is 

full swelled - - - - - 271 
..- - — some former methods of culture dis- 
approved - - - - v 272 



TREATISE ON THE PINE- APPLE. 



359 



Page 

Pine-apple plant, succeed best in stoves newly erected 275 

~ — — the reasons why accounted for - ib. 

how to manage when it shows fruit in 

autumn ------ - 276 

when large, should be placed in the 

tan-bed at the time of removal, into the posi- 
tion it before stood in 277 

. — does not suffer, like other plants, by 

being kept too dry ----- 285 

should be shaded in violently hot 

weather ------- 302 

Pine-apple, when ripe, how to know - - - 272 

■ — — how to produce large - 273 

— — how to bring into regular succession, when 

too many plants show fruit together - - 276 
Pipe to draw water from the centre of plants, a de- 
scription of - - - - - 287 
Plants grow faster in the night than the day - - 301 
Po^s, when burnt hard, are improper for the Pine plant 286 
— — a scale of the different dimensions required for the 

Pine-apple plant in all its stages - 263 
Providence Pine, a description of 248 

fruit of one cut at Y/elbeck in 1794, 

that weighed 5f lb. or 84 oz. 249 

Q 

Queen Pine, a description of 247 

— its fruit often cut when in a green state - 254 

Quicksilver should be kept in the cistern that contains the 

water for the use of the hot-house - - 326 
— neither decreases in its weight or value, by 

impregnating either hot or cold water - - ib. 
' a probability of its communicating its virtues 

to cold water sufficient to destroy insects - 328 
boiling water poured upon, receives a power 

capable of destroying lice or insects - - 329 

how to make miscible with water - *> 241 

A A 4 



360 



INDEX TO THE 



Page 

R 

Rain-water seems to contain the food of plants - - 287 

Receipt for destroying the Pine insects - 321 

Red Spider, see Acarus ----- 336 
Red-fleshed Pine, the probability of there being no such 

fruit 254* 

a plant brought from Holland in 1771, 

said to be of that kind - - - - ib+ 

Ripley Pine, a description of * «■ 252 

. S . , 

Seedling Pines, many kinds of, raised at Welbeck - 246 
September, a proper season for shifting large crowns 

and suckers - - - 264? 

Silver-striped Pine, its beauty and elegance described 252 
Smoke, on what principles it works in stove-flues - 292 

dissertation on - - - - 293, 294? 

Snuff, how to throw upon plants - - - - . 350 
Soap-suds supposed to have as great powers of penetra- 
tion as oil - - - - - 329 
— — are efficacious in destroying insects on fruit- 
trees - - *- 330. n, 
how to be applied - -331.W. 

~ are a good manure ----- 332. n. 

— — — prevent moss on trees - ib. 
Soil, light, causes young Pine-plants to run into fruit 281 
Spirituous compositions are pernicious to plants - 348 
St. Vincent Pine described ----- 249 

— . is by some called the Green Olive 

Pine - * 250 

Steaming of the Pine stove, a new mode of practice - 294 

«* is said to be particularly advantageous in the 

destruction of insects * 295. n. 

■ plants in steam may be said to be subjected 

to a kind of heated bath - ib. 

* — advantages attending this mode of practice 

considered - 296 



TREATISE ON THE PINE-APPLE. 36l 

Page 

Steaming, plan of a steaming-house, with an explanation 297. «. 

Striped Queen Pine described - - - - 253 

— an accidental variety of the common 

Queen Pine - ib. 

Suckers are produced on various parts of the plant - 255 

are preferable to crowns - 256 

■ when and how to be taken off the plants - 261 

, ;, their treatment, and method of planting - 263 

Sugar-loaf Pine, much esteemed - 250 

" three sorts of ib. 

* description of - - - ib. 

sometimes does not fruit at a proper 

age -. 268 

how to manage in that case - - ib. 

Sulphur destroys the Acari - - 350 

how to be applied to plants - - ib, 

— if properly and constantly applied, will destroy 

the white scaly insect on Pines - - ib. n. 
Sun and light give maturity to the nightly progress of 

plants 301 

T 

Tan-bed, how to increase its heat without moving the 



Pine plants - ' - - - - - - 270 

' should be watered in summer - - 278 

■ its violent heat generally proves fatal to plants ib. 
Thermometer, what degree of heat to be kept to in 

winter - - - - 265. n. 
■ made for sale by the Author - - ib. 

■ sometimes used to determine the heat of 

the tan-bed 268 

Thrips, sometimes very numerous on fruit-trees - 332. n. 

■ pernicious to hot-house-plants - 337 

its characters - - - - - - ib, n* 

Tobacco, grown in this country, useful in gardens - 345 

Tobacco-dust, how to throw upon plants - - 350 

Tobago, a Pine so called - 254 



36% 



INDEX TO THE 



Page 

Turf, from a pasture, used for Pine compost - 279 
how treated after being pared off - - - jg. 

U 

Urine of sheep greatly enriches compost - - 280 
■ contains a greater quantity of mucilage, or olea- 
ginous matter, than dung - - - 281 
observation on its effect in sheep pastures - ib. 

V 

Variegated Pine, its beauty and elegance described - 252 

Vegetables delight in cleanliness - 352 

Vegetable mould, how to make - - - - 281 

— = its use in compost, &c. - - 309 

Vines, the best method of training them in hot-houses 303 

W 

Water, less should be given to the Pine-plant in a 

moist than in a dry season - - - 264 

— how drawn out of the centres of fruiting-plants 287 

observations on its quality - ib. 

from wells sometimes used in hot-houses - ib. 

_ from ponds or rivers preferable - ib. 

that falls from the heavens best of all - - ib. 

- collected from the dews in dry weather - 288 

the possibility of its being used many times 

over - - - - - - - ib, 

from the roof of a hot-house, how to be col- 
lected - - - ib. 
Watch-sticks most generally used to determine the heat 

of the tan-bed ----- 268 

Watering the top of the tan-bed in summer, its great 

use 278 

. the Pine-apple plant, general observations on 284 

over the Pine leaves, how to be performed - 286 

. in the summer should be late in the evening ib, 

— in moist weather should not be frequent x - 287 



TREATISE ON THE PINE-APPLE, 



363 



Page 

West India islands, observations on the state of the 

weather there ----- 285 

White scaly insect, a description of - - 311 

, hitherto unknown to Entomologists ib. n. 

■ — very prejudicial to the Pine-apple 

plant 313 

. does not infest the root of the Pine 314 

— , the males have wings - - 312 



White mealy crimson-tinged insect, a description of - 314 
supposed to be vivi- 
parous - - 315 

hitherto unknown to 



Entomologists - - - - - ib.n. 

most pernicious to 



the Pine-plant - - - - - 316 
Wool, supposed to be poisonous to plants, and why - 332 
Wood-louse, see Oniscus - - 338 

Y 

Young Pine plants, how to prevent their fruiting in the 

spring 266 

— « — ■ do not grow fast in violently hot 

weather - - - 285 



THE END. 



Printed by A. and R. Spottiswo ode, 
Printers-Street, London. 



EXPLANATION OF THE PLATES. 



TREATISE ON THE VINE. 

^ Plate I. p. 103. 

a a Pits for fruiting Pine-plants. 

b b Pits for succession, or young Pine-plants. 

c c Front wall. 

d Fire place partly in the front wall, which is worked only 

in very cold weather. 
e e e Flue. 

f Cistern which receives the water that falls on the roof of 

the hot-house. 
g g g g g g g Walks in the stove. 

k h Small porches which close with double doors at the 
entrance of the stove. 

i i Fire-places in the middle of the back wall, which com- 
municate with the flues k k. 

1 1 Fire-places at the ends of the back wall, which com- 
municate with the flues m m. — N. B. The flues m 
m make one return, as represented in the section. 

nnn Close-fire houses. 

o o Open sheds. 

p Pipe that conveys the water to the cistern. 
q Level of the border in front of the stove. 
r Foundation of the front wall. 

s Apertures, or holes through which vines are conveyed. 
t Stone in front with a groove to receive the water that 

falls from the roof. 
uvw Top, middle, and lower lights. 

^ Plate II. p. 108. 

a Fire-house. 

b b Fire-places which communicate with the flues c c. 



EXPLANATION OF PLATES. 

c c First flues. e e Third flues. 

d d Second flues. f f Fourth flues. 

%* One fire ought not to be allowed to work more than 
about thirty feet in length, because by the time it has made 
four returns, (viz. 120 feet) its heat is generally nearly 
spent. As the heat decreases proportionable to the dis- 
tance from the fire-place, the diminishing of the dimen- 
sions of the flues is obvious. On this account, some per- 
sons who give designs for building of hot-walls, recom- 
mend a brick on edge instead of a brick in breadth for the 
front of the two uppermost flues. When this expedient is 
intended, it will be proper to have narrow bricks of the 
thickness of common bricks, made on purpose to suit the 
work. — But if the wall is intended to be drawn with stucco, 
this last precaution will not be necessary. 

Plate III. Six different stages of Vines trained against a 
wall, p. 117. 

IV. Extensive Vine at Northallerton, Yorkshire, 
p. 186. 

V. Section of a hill for the growth of Vines in 
England, p. 204. 

0- These Jive plates to be placed after p. 232, 



TREATISE ON THE PINE- APPLE. 

Plate 

I. Section of a Fruiting-house, p. 275. 
It. A Lime-kiln, p. 292. 

III. A Steaming-stove, p. 296. 

IV. Three Species of Pine Insects, p. 310. 

V. A plan of a Pine-Stove, &c. see plate at p. 232. 
VI. A plan of an improved Pine and Grape-stove. 

Cf* These six plates to be placed at the end of the 
Volume. 



^4 Lime Kiln 






jPlate ~N.Jt.310. 









-PubHs/ted, Sept?j-'*. tr z8t)5 , fa/Zo7igmian 8c das t7i&Ac& directs. 




_ . _ ; 



-JUUIIUUI 

n nnnl hr i 



Zorwman I 



j.m^z^sc. 



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